STML 102.jpg

Barley Risotto

Struggle Meals - "Food Back from the Dead"

2
Servings

Ingredients

  • 1/4 cup butter
  • 3 cups chicken stock
  • 1/2 onion, diced
  • 5 ounces baby bella mushrooms, sliced
  • 2 cloves garlic, smashed
  • 2 sage leaves, chopped
  • 1/2 cup barley

Steps

  1. Melt butter in a sauce pot over medium meat.
  2. In a separate sauce pot, heat the chicken stock.
  3. To the pot with the butter, add onion, mushrooms, and garlic, and cook until soft. Stir in sage and barley.
  4. Add one cup of stock and simmer, stirring occasionally until liquid is absorbed.
  5. Continue adding stock 1/4 cup at a time, allowing each amount of liquid to absorb before adding more.
  6. Continue until all the stock is used and barley is done cooking, about 35 minutes.