“Still…Water,” mixed media relief print, 28 x 22, 2012

Weiss, Deborah

Mushroom Barley Risotto Vegetarian

1 1/2 cups barley, rinsed
1/2 cup dry white wine
2 small onions, diced
olive oil
vegetable broth ( approx. 6 cups)
2 cups assorted coarsely diced mushrooms
fresh parsley
lemon (optional)
Warm the broth and set aside. Saute one onion in 4 tsp. olive oil
using a 4-6 qt. pan. Just before browning add the rinsed barley.
Continue stirring the barley and onion (adding a bit more oil if
needed) to coat the barley thoroughly. Add the white wine and
mix, when absorbed add 1 cup of the warm broth. Continue
stirring and adding the broth 1 cup at a time. In between stirring
place a lid on the pot, always using a low flame/heat. While the
barley is cooking saute the second onion and the mushrooms with
additional olive oil, adding salt/pepper, set aside. As the barley
begins to soften add the sauteed mushrooms and continue stirring
and cooking the barley until tender. Finish off with chopped parsley
and fresh squeezed lemon, salt and pepper to taste.