Barley with Mushrooms Risotto-Style

SERVES: 4 - 6

PREPARATION TIME: 15 minutes

COOKING TIME: 25 minutes

Ingredient

2 1/2 tablespoons Filippo Berio Mild & Light Olive Oil, divided
227 g (8 oz) Portobello mushroom caps, cut into ½ cm chunks
1 box (312 g or 11 oz) quick-cooking barley
1 bunch scallions, all parts, sliced
2 cans (398 ml or 14 oz each) chicken broth or vegetable broth
Salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese

Method

Warm 2 tablespoons olive oil in a Dutch oven over medium heat. Add the mushrooms. Stir and cover. Cook, stirring occasionally for about 3 minutes, or until the mushrooms give off liquid. Uncover and cook for about 4 minutes, or until browned. 
Add the barley and scallions. Stir to combine. Add the broth, a pinch of salt, and the pepper. Bring to almost a boil. Cover and reduce heat so the mixture just simmers. Cook for 10 to 12 minutes, or until almost all of the liquid is absorbed.
Remove from the heat. Stir in Parmesan and the remaining 1/2 tablespoon of olive oil. Taste and adjust the seasoning, if desired.

Cook with:
Extra light taste olive oil

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Filippo Berio Extra Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.