Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tablespoons olive oil

  3. 1/2 pound portobello mushrooms

  4. wiped clean with a damp cloth and -- cut in 1" pieces

  5. 1 medium onion -- coarsely chopped

  6. 4 1/2 cups vegetable broth -- fat removed

  7. 1 cup pearl barley -- rinsed

  8. 1 tablespoon fresh rosemary leaves -- chopped

  9. 1/2 teaspoon ground allspice

  10. 1/2 cup white wine -- sweet

  11. (reisling -- sauterne, dessert

  12. -- white)

  13. 1/2 cup golden raisins

  14. salt and pepper

  15. 2 tablespoons italian parsley

Instructions Jump to Ingredients ↑

  1. [1] Place 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring often. Remove the mushrooms from the pan and set aside. [2] Reduce heat to medium-low. Add remaining oil and the onion. Cook about 10 minutes until onion is soft. [3] While onion is cooking, bring the vegetable broth to a boil in a medium-sized saucepan. Adjust heat to maintain a gentle simmer. [4] Add the barley, rosemary and allspice to the onions. Raise the heat to medium-high and cook, stirring, for 1 minute, making sure the barley is evenly coated with the oil. Add the wine and cook for 5 minutes, stirring, or until the wine is nearly evaporated. [5] Add the hot broth to the barley mixture, 1/2 cup at a time; cook, stirring frequently, over medium heat until each addition of broth is absorbed into the barley before adding the next. [6] When the barley is tender and nearly all the broth has been absorbed (about 45 minutes), stir in the reserved mushrooms and the raisins. Cook a few minutes longer, until the risotto reaches desired consistency. Season with salt and pepper. Serve immediately, sprinkling with chopped parsley.

  2. CookSNote: When cleaning mushrooms, remove any stem ends. Wipe the mushrooms with a damp cloth or mushroom brush. Do not rinse under faucet.


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