
Barley Risotto
Ingredients (15)
- 16 ounces cremini baby bella mushrooms
- 6 ounces portabella mushroom caps
- 4 cups vegetable or chicken stock
- 3 tablespoons olive oil divided
- 5 cloves garlic minced, divided
- 16 ounces fresh spinach
- 1 1/2 teaspoons kosher salt divided
- 3/4 teaspoon black pepper divided
- 1 tablespoon unsalted butter
- 1 large fennel bulb stem and outer leaves removed, cored, and diced
- 1/2 large yellow onion diced (about 1 1/2 cups)
- 1 cup pearl barley *
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup dry white wine
Directions
Learn how to make this recipe at Well Plated