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Mushroom Barley Risotto

Mushroom Barley Risotto Categories: Dinner|Side dishes
Nb persons: 3
Preparation time:
Total time:
Source: one small kitchen/SNC

    1 cup  pearled barley
    1  onion, chopped
    1 large clove  garlic, finely chopped
    8-10 small  swiss brown mushrooms, finely sliced
    few sprigs  fresh thyme
    few sprigs  flat leaf parsley
    3-4 cups  chicken stock
    1/2 cup  white wine
    1 teaspoon  olive oil
    1 T  pine nuts, toasted
    1/4 cup  feta, smooth
    2 T  parmesan, shaved

Bring stock to simmer. In a separate pot, saute onion and garlic in olive oil over low heat for a few minutes until translucent. Add barley and a good splash of stock (enough to cover) and bring to a slow simmer. Stir, adding more stock as required, for 40 minutes or until barley is cooked. Just before the barley comes off the heat, crumble in half the feta and stir through.

Meanwhile, heat more oil in a pan over medium heat and saute mushrooms for about 8 minutes, adding verjus for the last three minutes of cooking. Season with sea salt and pepper and stir through thyme and parsley.

Spoon barley into bowls and serve the mushrooms over the top. Crumble the remaining feta over bowls and top with shaved parmesan and pine nuts.

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