Wild Mushroom & Barley Risotto
INGREDIENTS
1 cup barley
150 g wild mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
3 cups vegetable broth
¼ cup Parmesan cheese
1 tbsp olive oil
PREPARATION
Heat oil in a pan and sauté onions, garlic, and mushrooms until soft.
Add barley and stir for 1 minute.
Gradually add broth, stirring frequently, until barley is tender (about 30 minutes).
Stir in Parmesan and serve warm.