Barley & Mushroom Risotto

This is definitely a dish I will make over and over again.  So Tasty & to get a 10 thumbs up from my husband, then you know it's gotta be good.

Serves 4 /Preparation Time 10 minutes / Cooking time 45 Minutes

What you will need:

• 1 Tbsp Olive & 1 Tbsp Butter
• 1 Small Medium Onion, chopped finely
• 1 Large Clove Garlic, Chopped
• 1 Heaped Cup Pearled Barley
• 1/2 cup (125ml) white wine
• 3 cups (750ml) very hot chicken or veg stock ( I used veg)
• 500 g chopped mixed mushrooms
• About 1/2 cup Parmesan cheese (grated)
• About 1/4 cup Mascarpone cheese
• Handful chopped fresh parsley
• Salt & Pepper to taste

What to do:

1. Heat half the oil & butter in large, heavy based saucepan & when the butter starts to foam add the onion, cook for about 5-8 minutes, or until softened, then add the garlic. Cook over medium heat for 2-3 minutes, until softened  & fragrant.
2. Add in the barley & stir until well-coated in the oil.  Pour in the wine & simmer, stirring, until the liquid has been absorbed.  Add all of the stock & simmer, stirring from time to time, until the liquid has been absorbed or alternatively drain off any excess water as soon as the barley is plump & tender & just passed al-dente.
3. About 10 minutes before serving, in a separate pan, add the remaining olive & butter & when the butter starts to foam, add the mushrooms & cook for 3-4 minutes or until lightly golden. Add them to the risotto dish.
4. Remove the pot from the heat, stir through parsley, Parmesan, mascarpone & salt & pepper to taste.  Serve into pre-warmed bowls, garnish with fresh parsley & eat as soon as you can.

Thanks again Sarah Graham afoodieliveshere.co.za