You say arborio, I say barley


Meatless Monday was delayed to Tuesday this week, but it was worth the wait!

Not sure where I got the idea to use barley instead of rice to make a risotto, but I’m glad I did.  I used the pressure cooker to cook it to a perfect consistency. I made a mushroom version, with the end of the container of mushrooms.



Sauté the mushrooms with a finely diced shallot in one tbsp butter and one tbsp olive oil. When they are caramelized and soft, add a half cup white wine, a cup of barley, and 2 cups of vegetable stock. Add salt and pepper and set the pressure cooker for 12 minutes.


Once it cooled , I tucked it away in the frig till Tuesday. Heat through and once heated stir in a half cup of light cream and lashings of grated pecorino Romano cheese.


The Hubs and I enjoyed the risotto with a salad of greens, roasted golden beets, red pears and a smidge of cranberry covered goat cheese.



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