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Portobello Barley Risotto
* Exported from MasterCook *
Portobello Barley Risotto
Recipe By : Sheila Lukins Feb 96 - Parade "The New Main Dish"
Serving Size : 4 Preparation Time :1:15
Categories : Grains And Beans 2Try
Fab Fiber A-New-Main-Dish
Amount Measure Ingredient -- Preparation Method
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4 tablespoons olive oil
1/2 pound portobello mushrooms
wiped clean with a damp cloth and -- cut in 1" pieces
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)
1/2 cup golden raisins
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 and the raisins. Cook a
few minutes longer, until the risotto reaches desired consistency. Season
with salt and pepper. Serve immediately, sprinkling with chopped parsley.
CookSNote: When cleaning mushrooms, remove any stem ends. Wipe the
mushrooms with a damp cloth or mushroom brush. Do not rinse under faucet.
Serves 4. 1/4 = 482 cals, 73g carbs, 11g pro., 18g fat, 3mg chol.
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NOTES : "Barley makes an acceptable risotto with a luscious creamy
consistency. Be sure the broth is simmering when you add it to the barley."
A variety of mushrooms may be substituted.
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