Mushroom Barley Risotto – Orzotto

Great winter dish for wet and cold days. Adapted from Bon Appétit  | November 1997.

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Yield: 4 servings

4 cups chicken stock

1 tbsp. butter
1/2 cup yellow onion, finely chopped
1 cup quick barley
3/4 tsp. dried thyme
1 bay leaf
1 1/2 cup assorted fresh mushrooms (such as oyster, stemmed Portobello and stemmed shiitake), sliced (I used frozen)
1 garlic clove, minced
salt and pepper

1/4 cup Parmesan cheese, shredded

Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.

Melt 1/2 tbsp. butter in large nonstick skillet over low heat. Add onion and sauté about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 15 minutes.

Meanwhile, melt 1/2 tbsp. butter in another large nonstick skillet. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley, Parmesan cheese, and barley mixture. Season with salt and pepper.

Serve immediately.

1 serving is about 250 calories

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