Barley Risotto
1 cup medium pearl barley
1 T light olive oil
1 medium onion, small chopped
opt: 5 oz mushrooms, sliced
1 garlic clove, minced
1/2 cup white wine
3 cups chicken broth, warmed (more if needed)
1 T minced fresh parsley, sage or thyme (1 tsp dried)
1/4 cup parmesan cheese
salt to taste
Toast barley in saucepan over medium-high heat, cook and stir for 2-4 minutes or until lightly browned.
Add oil to saucepan and saute onion (and mushrooms) for 2 minutes. Add garlic; saute 30 seconds more or until fragrant.
Stir in barley and wine, cook and stir until all of the liquid is absorbed.
Add broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (about 20 -30 minutes or as long as needed).
Add choice of herb, optional stir-ins, cook until heated through.
Stir in parmesan cheese and season to taste.
6 servings