Light Barley Risotto with Mushrooms and Red Wine

Name: Light Barley Risotto with Mushrooms and Red Wine
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 4 cups, low-sodium chicken broth; 4 cups, water; 1 , medium onion, chopped fine; 2 teaspoons, olive oil; , Salt; 8 ounces, cremini mushrooms (preferably) or white mushrooms, wiped clean, trimmed, and quartered (or cut into 6 pieces if large); 1/2 ounce, dried porcini mushrooms, rehydrated, mushrooms minced and rehydrating liquid strained (see illustrations below); 1 1/2 cups, pearl barley, rinsed; 1 cup, dry red wine; 1 teaspoon, minced fresh rosemary; 2 ounces, grated Parmesan cheese (about 1 cup); 1 tablespoon, unsalted butter; , Ground black pepper

Side Dishes
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Grains
Vegetables

Preparing barley using a risotto cooking method seemed like a practical way to enjoy this ancient grain.

SERVES 6

Why This Recipe Works

This is a members' feature.