Barley Risotto Image
food

Barley Risotto

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. Heat butter in a sauce pot. In a separate sauce pot, heat the chicken stock.
  2. To the pot with the butter, add onion, mushrooms, and garlic, and cook until soft.
  3. Stir in sage and barley.
  4. Add one cup of stock and simmer 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.