This Easter I tried to do things a bit healthier and I was given a barley risotto recipe from my mom that she swears by.
She was right, as mothers usually are, and it was not only delicious but oh so easy!
I’m sure this recipe is out circling the web but this is the recipe as she told me. Try it out and enjoy.
2 tsp olive oil
2 med onions chopped up
2 large portobello mushrooms or in my case a package of white button mushrooms – or whatever you have.
2 cloves of garlic minced.
3/4 cup of barley
2 1/2 cups of chicken broth
1/4 cup of Parmesan
Heat Olive oil and onions in a pan with a lid on medium heat for about a minute
Add mushrooms and garlic (mushrooms all chopped up) sauté for a minute or two
Add barley and chicken broth, stir
Bring to a boil, reduce heat and cover.
Let simmer for about 50 mins. Remove from heat. Add Parmesan. And serve
Oh. So. Delicious.
Happy Easter all!