4 tablespoons unsalted butter
1 onion, finely chopped
8 ounces shiitake mushrooms, stems removed and caps sliced
1 tablespoon minced garlic
1 cup pearl barley
2/3 cups white wine
1/2 teaspoon salt
1/2 teaspoons ground black pepper
6 cups vegetable broth
- Warm the broth on the stove, but do not allow to simmer or bowl. Be sure to have the broth close to the burner where you will be making your 'risotto'.
- Melt the butter in a saucepan over medium heat until it foams, add the onion and mushrooms cook until softened. Add the garlic and cook until fragrant. Add the barley and stir until coated with the butter. Add the salt and pepper.
- Add the wine and cook, stirring constantly until all liquid is absorbed. Stir 2 cups of broth into the 'risotto'(this is a change from the typical style of cooking risotto) and cook, stirring constantly until the liquid is absorbed. Add the remaining stock 1/2 cup at a time, allowing for the liquid to cook and be absorbed as with traditional risotto.
Serves 6, 1-cup servings: 256 calories, 7 grams of fat, and 5 grams of fiber