Mushroom & Barley Risotto

Ingredients

• 800 g cooked pearled barley (~250 g dry)
• 400 g mushrooms, sliced
• 120 g onion
• 2 cloves garlic
• 1½ tbsp olive oil
• 1 tbsp butter
• 40 g parmesan
• parsley
• 3 g salt

Method

1. Sauté onion and garlic in olive oil 4 min.
2. Add mushrooms; cook 6 min until they release their water.
3. Add barley; toast 1 min. Add hot vegetable broth a ladle at a time, stirring, 30 min.
4. Fold in parmesan, parsley and a tab of butter.