Rating: 2.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3

Barley doesn't contain as much starch as rice, so this "risotto," although delicious, is not quite as creamy as traditional recipes.

Recipe by Cooking Light December 2010

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.

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  • Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.

  • Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.

Nutrition Facts

487 calories; fat 8.1g; saturated fat 1.2g; mono fat 5.1g; poly fat 1.3g; protein 14.2g; carbohydrates 88.4g; fiber 18.6g; iron 4.1mg; sodium 654mg; calcium 61mg.
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