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Skinny Mushroom & Barley Risotto
Skinny Mushroom & Barley Risotto
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 Servings 1x
Ingredients
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- Low fat cooking spray
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 1/2 cup pearl barley
- 1/2 cup white wine
- 1 lb mixed mushrooms of your choice, chopped,sliced or broken up
- 4 1/2 cups chicken or vegetable stock
- 4 tbsp grated Parmesan cheese, optional
- A good handful of fresh parsley, chopped
- Salt and pepper to taste
Instructions
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Coat a large heavy saucepan with cooking spray and heat on medium high. Add the onion and sauté with some seasoning for 5 mins or until the onion is translucent (if the pan starts to look too dry, you can add a bit more cooking spray).
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Add the garlic and cook another minute.
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Add the mushrooms and saute until the liquid is released and evaporates.
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Raise the heat to high, add the barley, coat with the mushroom mixture and cook for another minute.
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Pour in the wine and stir until it is absorbed and the alcohol has cooked down. Stir 4 cups of the stock and parsley. Cover, lower the heat to low and cook for 40 mins on a slow simmer until the barley is tender (stirring occasionally and adding remaining stock if it looks dry). Remove from the heat and stir in the grated Parmesan cheese (if using).
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Taste and season with salt and pepper to taste.
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Serve immediately.
Keywords: Pearl Barley Recipe, Healthy
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