Barley Risotto

45 minutes Prep: 10 minutes Cook: 30 minutes

526 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	tablespoon	butter
1	tablespoon	olive oil
1	large	onion	chopped
1	clove	garlic	minced
1	stalk	celery	finely minced
1 1/2	cups	pearl barley	picked over, rinsed
1/3	cup	mushrooms	dried
4	cups	chicken broth
2 1/4	cups	water
2/3	cup	blue cheese	crumbled
1	cup	parmesan, parmigiano-reggiano cheese, grated	grated
2	tablespoons	parsley leaves	minced

Directions

Heat the butter and oil in the cooker.

Saute the onion and garlic until the on ion is soft but not brown, about 3 minutes.

Stir in the celery and barley unti l the barley is coated with the fat.

Ad the mushrooms, stock, and water.

Lock the lid in place and over high heat bring to high pressure.

Adjust the heat t o maintain high pressure and cook for 18 minutes.

Reduce pressure with a quick release method.

Remove the lid, tilting it away from you to allow any excess steam to escape.

The risotto should be slightly soupy, but if there is more than about 1/3 cup o f unabsorbed liquid, drain off the excess at this point and return the barley t o the pot.

While cooking over a low flame, stir in the cheese and parsley.

Add salt to taste, and serve immediately.

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Nutrition Facts

Serving Size 520g

Amount per Serving

Calories 526 29% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 8.0g	38%
Trans Fat 0.0g
Cholesterol 37mg	12%
Sodium 760mg	32%
Total Carbohydrate 72.0g	24%
Dietary Fiber 12.0g	50%
Sugars 6.0g
Protein 24.0g	47%