Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces wild mushrooms, such as shiitake, cremini, or oyster, sliced
  • 1 cup pearl barley
  • ½ cup dry white wine
  • 4 cups vegetable broth, warmed
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened and translucent (about 5 minutes).
  2. Add mushrooms and cook until softened and browned, releasing their moisture (about 8-10 minutes).
  3. Add barley to the pot and toast for 2-3 minutes, stirring constantly, until fragrant.
  4. Pour in white wine and cook, stirring, until absorbed (about 2 minutes).
  5. Add 1 cup of warm broth to the barley mixture, stirring constantly until absorbed. Repeat this process, adding one cup of broth at a time, until the barley is tender and creamy (about 25-30 minutes total).
  6. Stir in Parmesan cheese and butter until melted and the risotto is creamy.
  7. Season with salt and pepper to taste. Stir in parsley. Serve immediately, garnished with extra Parmesan cheese, if desired.