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Barley Mushroom Risotto

  • 8servings
  • 70minutes
  • 200calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tbsp. butter or margarine

  2. 1 Tbsp. olive oil

  3. 1 medium onion , chopped

  4. 1 clove garlic , minced

  5. 1/4 lb. (4 oz.) shiitake mushroom s, cleaned, chopped

  6. 1/2 tsp. dried thyme leaves

  7. 3 cans (14-1/2 oz. each) beef broth

  8. 1 cup pearl barley , uncooked

  9. 1/2 cup KRAFT Grated Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. MELT butter in 6-quart sauce pot on medium-high heat. Add oil, onion and garlic; cook and stir 5 minutes or until onion is tender. Add mushrooms and thyme; cook and stir 5 minutes or until mushrooms are tender.

  2. STIR in broth and barley; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until barley is tender. Stir in cheese.

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