Barley Mushroom Risotto Recipe

Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion and saute for 5 minutes. Add the barley thyme bay leaf and 2 cups of the hot broth. Bring to a boil and reduce heat to low and simmer until most of the broth is absorbed about 10 minutes. Pour in remaining broth 1/2 cup at a time stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.

Meanwhile heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf and serve.