🫙 From the Spice Rack
Portobello Barley Risotto
4 tablespoons olive oil 1/2 pound portobello mushrooms wiped clean with a damp cloth and -- cut in 1" pieces 1 medium onion -- coarsely chopped 4 1/2 cups vegetable broth -- fat re...
italianmaineasy
Ingredients7 items
Ingredients
- 4tablespoons olive oil
- 1/2poundportobello mushrooms
- 41/2 cups vegetable broth -- fat removed
- 1cuppearl barley -- rinsed
- 1tablespoonfresh rosemary leaves -- chopped
- 1/2teaspoonground allspice
- 1/2cupwhite wine -- sweet
Directions
- 1
4 tablespoons olive oil 1/2 pound portobello mushrooms wiped clean with a damp cloth and -- cut in 1" pieces 1 medium onion -- coarsely chop
- 2
Add the mushroom chunks and cook for 5 to 7 minutes, stirring often
- 3
Remove the mushrooms from the pan and set aside
- 4
2] Reduce heat to medium-low
- 5
Add remaining oil and the onion
- 6
Cook about 10 minutes until onion is soft
- 7
3] While onion is cooking, bring the vegetable broth to a boil in a medium-sized saucepan
- 8
Adjust heat to maintain a gentle simmer