Herbed Mushroom & Barley Risotto
Prep Time
Cooking Mode
3 cups reduced sodium chicken broth
3 tbsp butter
⅓ cup finely diced shallots
1 Herbed Mushroom & Barley Risotto Gift Jar
1 cup dry white wine
⅓ cup grated Parmesan cheese
3 cups reduced sodium chicken broth
3 tbsp butter
⅓ cup finely diced shallots
1 Herbed Mushroom & Barley Risotto Gift Jar
1 cup dry white wine
⅓ cup grated Parmesan cheese
Directions
1Pour broth and 2½ cups (625 mL) water into saucepan set over medium heat. Cover and keep hot on a low simmer.
2Meanwhile, melt butter in another large saucepan set over medium heat. Add shallots; cook 2 to 3 min., until softened. Add contents of Herbed Mushroom & Barley Risotto Gift Jar; stir 1 to 2 min., until barley is well coated. Stir in wine. Cook until almost all liquid has evaporated.
3Ladle 1 cup (250 mL) hot broth mixture onto risotto mixtue. Cook, stirring constantly, until almost all liquid is absorbed. Continue to add broth mixture 1 cup (250 mL) at a time (reserve ½ cup/125 mL for a later step); stirring after each addition until almost all liquid is absorbed; 35 to 40 min. until barley and mushrooms are tender.
4Stir in remaining ½ cup (125 mL) broth. Warm through, about 1 min., to loosen risotto. Remove from heat. Stir in Parmesan cheese. Serve immediately.
Tips
1
Garnish with chopped fresh herbs such as parsley, chives or basil before serving.
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Personal Note
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