Barley & Mushroom Risotto

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 medium onion
• 8 ounces cremini mushrooms or 8 ounces portabella mushrooms
• 2 tablespoons olive oil
• 4 cups chicken stock or 4 cups vegetable stock
• 12 ounces dark beer
• 1 cup pearl barley
• 1 teaspoon fresh thyme or 3/4 teaspoon dried thyme
• 1 large garlic clove
• 1/4 teaspoon sea salt
• fresh ground pepper

Recipe

• 1 mix the stock and bottle of beer in a small pan and heat to near boiling on a back burner. then lower the heat to keep it warm.
• 2 chop the onion and mushrooms before browning them in the olive oil.
• 3 carefully add two cups of the warm stock.
• 4 next add the barley, thyme, garlic, sea salt, pepper and bring to a slow simmer.
• 5 cover, lower the heat and cook until the broth is absorbed.
• 6 add stock as needed and simmer until the barley is fully cooked, about 50 to 60 minutes.
• 7 for vegetarian omit the chicken stock and use a vegetarian beer.