Portobello Barley Risotto

* Exported from MasterCook Mac *

Portobello Barley Risotto

Recipe By : Parade Magazine from NY Newsday
Serving Size : 4 Preparation Time :0:00
Categories : Risotto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons olive oil
1/2 pound portobello mushrooms whiped clean
with a damp cloth -- cut in 1" chunks
1 medium onion, -- coarsely chopped
4 1/2 cups deffated vegetable broth
1 cup pearl barley -- rinsed
1/2 teaspoon ground allspice
1 tablespoon chopped fresh rosemary
or
1 teaspoon dried and crubled
1/2 cup sweet white wine such as Reisling
1/2 cup golden raisins
Salt and freshly ground black pepper
2 tablespoons flat-leaf parsley ,for garnish -- chopped

1. Place 2 tablespoons of the olive oil in a large, heavy pot over medium high
heat. add the mushroom chunks and cook fro 5 to 7 minutes, stirring ofter.
Remove th mushrooms from the pan and set aside.

2. Reduce heat to medim-low. Add the remaining 2 tablespoons of oil and the
onion. Cook about 10 minutes, stirring , until onion is softened.

3. While the onion is cooking, bring the vegetable broth to a boil, in a medium
sized saucepan. reduce the heat to a gentle simmer.

4. Add the barley, allspice and rosemary to the onion. 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
it
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 raising. Cook a few minutes
longer- until risotto reaches desired consistency. Season with salt and peeper
to taste. Serve immediately, sprinklin each portion with chopped parsley.




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Per serving: 351 Calories; 14g Fat (35% calories from fat); 6g Protein; 54g
Carbohydrate; 0mg Cholesterol; 7mg Sodium