In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using.
• 6 cups vegetable, mushroom or reduced-sodium chicken broth
• 1 1/2 cup water
• 2 Tbsp. extra-virgin olive oil
• 1 each small onion, minced
• 2 clove garlic, minced
• 3 cup mixed wild mushrooms, coarsely chopped
• 1 1/2 cup pearl barley, rinsed
• 1/2 cup red wine
• 6 cup baby arugula
• 1/3 cup freshly grated Parmesan cheese
• 1 Tbsp. butter
• 2 tsp. balsamic vinegar
• Freshly ground pepper to taste
Bring broth and water to a simmer in a large saucepan. Adjust heat to
maintain a steady simmer.
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes.
Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.
Add 1/2 cup hot broth to the barley and cook, stirring, until most of the
liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)
Stir in arugula and cook, stirring, until it is wilted, about 1 minute.
Remove from the heat. Stir in cheese, butter and vinegar. Season with