Buttery Barley Risotto with Parmesan Cheese

Ingredients

  • 1 tablespoon fresh basil
  • ½ cup freshly grated Parmesan cheese
  • 1 6-ounce package 3-inch-diameter portobello mushrooms
  • 6 tablespoons unsalted European-style butter
  • 1 tablespoon fresh chives
  • 2 cups pearl barley
  • 1 tablespoon fresh Italian parsley
  • + 3 more ingredients
    • 6 ½ cups low-salt chicken broth
    • 1 medium onion
    • 2 medium garlic cloves

Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer,...

View full recipe at Epicurious

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