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    * Exported from MasterCook *
      Portobello Barley Risotto
Recipe By :  
Serving Size : 1 Preparation Time :0:00
Categories : Rice & Couscous Side Dishes
    Vegetables
  Amount Measure Ingredient -- Preparation Method




  4 Tablespoons olive oil
  1/2 Pound portobello mushrooms wiped clean with a -- cut in 1"
pieces    
      damp cloth and
  1 Medium onion -- coarsely chopped
  4 1/2 Cups vegetable broth -- fat removed
  1 Cup pearl barley -- rinsed
  1 Tablespoon fresh rosemary leaves -- chopped
  1/2 Teaspoon ground allspice
  1/2 Cup white wine -- sweet (Reisling -- sauterne, dessert
white)
salt and pepper
  2 Tablespoons Italian parsley

[1] Place 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring often. Remove the mushrooms from the pan and set aside. [2] Reduce heat to medium-low. Add remaining oil and the onion. Cook about 10 minutes until onion is soft. [3] While onion is cooking, bring the vegetable broth to a boil in a medium-sized saucepan. Adjust heat to maintain a gentle simmer. [4]

 Add the barley, rosemary and allspice to the onions. Raise the heat to medium-high and cook, stirring, for 1 minute, making sure the barley is evenly coated with the oil. Add the wine and cook for 5 minutes, stirring, or until the wine is nearly evaporated. [5] Add the hot broth to the barley mixture, 1/2 cup at a time; cook, stirring frequently, over medium heat until each addition of broth is absorbed into the barley before adding the next. [6] When the barley is tender and nearly all the broth has been absorbed (about 45 minutes), stir in the reserved mushrooms. Cook a few minutes longer, until the risotto reaches desired consistency. Season with salt and pepper. Serve immediately, sprinkling with chopped parsley.






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