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cooking.nytimes.com

Barley, Risotto Style

5.0(7)

by Marian Burros

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Weeknight, Side Dish

Servings

6

6 servings as first course

Total time

20 min

Calories / serving

267 kcal

Ingredients (11)

serves

4 tablespoons butterbutter
1/2 cup coarsely chopped oniononion
1 rib celery, sliced thincelery
1/2 cup white winewhite-wine
Freshly ground black pepper to tastepepper
1/2 pound cooked barley (cooked with 1 beef and 1 chicken bouillon cube)barley
1 1/2 cups chicken brothchicken-broth
1/2 cup grated Pardo (Parmesan) cheese
1 tablespoon butterbutter
8 medium mushrooms, sliced thinmushroom
Additional cheese, about 1/2 cup

Instructions (5 steps)

01Saute the onion and celery quickly in butter, about 3 minutes.
02Add wine; reduce wine over high heat. Season with pepper.
03Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.
04Stir in cheese, butter and mushrooms.

05Serve with additional cheese.

Nutrition (per serving)

Calories: 267 kcal
Protein: 8 g
Fat: 18 g
Saturated fat: 10 g
Carbs: 16 g
Fiber: 2 g
Sugar: 2 g
Sodium: 237 mg
Cholesterol: —

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