Bring chicken broth to boil. Melt butter in skillet, add onion, sauté 5 mns. Add barley thyme, bay leaf, and 2 cups broth of hot broth. Bring to boil and reduce heat to low, simmer until most of broth is absorbed, about 10 mns. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process 50 mns
Meanwhile, heat olive oil and sauté mushrooms in large skillet. Add garlic, and cook 3 mns. Stir in barley mixture and parsley. remove bay leaf, and serve.
cut in half - great for 2 moist
Originally Submitted
7/9/2017
0 Out of 5 from
0 reviews
You can add this Barley Mushroom Risotto recipe to your own private DesktopCookbook.
