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Mushroom, rosemary and barley risotto

Makes 4 servings

Ingredients

  • ¼ cup dried shiitake mushrooms, soaked in 1 cup hot water for 20 minutes
  • 4 cups low sodium vegetable stock or broth
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • ¼ cup yellow onion, minced
  • 1 cup pearled barley
  • 2 cups baby bella mushrooms, chopped
  • 2 tsp. fresh rosemary, chopped
  • Sat and pepper to taste

Preparation

Drain shiitakes, reserving the soaking liquid. Chop the mushrooms discarding stems and set aside.

Strain the soaking liquid and combine with vegetable broth mixture in a medium size sauce pan. Bring broth mixture to a simmer over medium heat.

In a large skillet or saucepan heat olive oil over medium heat. Add onions and cook for 1 minute. Add Garlic and cook, stirring until slightly softened, for about 1 minute. Add barley and both kinds of mushrooms and stir until coated with oil.

Add ½ cup of stock mixture and simmer uncovered until the liquid is almost absorbed. Stir frequently. Continue adding stock ½ cup at a time, stirring until the liquid is absorbed and the barley is tender. You may not need all of the stock.

About 5 minutes before the risotto is done, stir in rosemary and salt and pepper to taste.

Nutrition analysis per serving: 270 calories, 8 g fat, 6 g protein, 45 g carbohydrate, 9 g fiber, 150 mg sodium

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