Ingredients
6
1/2 cups low-salt chicken broth
6
tbsp unsalted European-style butter
1
medium onion, finely chopped
2
medium garlic cloves, minced
2
cups pearl barley (about 13 ounces), rinsed, drained
1
6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced
1/2
cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1
tbsp chopped fresh chives
1
tbsp chopped fresh Italian parsley
1
tbsp chopped fresh basil
Directions
1.
Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
2.
Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.
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