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Barley and Mushroom Risotto

Shalom, foodies! As we gear up to celebrate Shavuot, let’s explore a traditional dish with a twist, embracing one of the Seven Species highlighted during this festival – barley. Shavuot, the Feast of Weeks, is a joyous time in Israel. It celebrates the first fruits of the harvest and the giving of the Torah on Mount Sinai. This holiday is beautifully reflected in our kitchens, where dairy foods and fresh produce take center stage. One can’t help but be inspired by the rich symbolism in every ingredient. Today, we are creating a delicious Barley and Mushroom Risotto, a hearty and comforting dish that beautifully showcases earthy barley and aromatic mushrooms. Stay tuned for the recipe!

7 / 10
cook time:
45 min
Pearl barley 1 Cup
Vegetable Broth 3 Cup
Extra virgin olive oil 1 Tbsp
Small onion, finely chopped 1
Garlic, minced 2 Cloves
Fresh mushrooms, sliced 0.55 lbs
White wine 1/2 Cup
Grated Parmesan cheese (optional) 1/2 Cup
Freshly ground black pepper and salt, to taste
Fresh parsley, chopped for garnish
Step 1
Rinse the barley under cold water and set aside.
Step 2
In a medium saucepan, heat the vegetable broth until hot. Keep it simmering on low heat.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent.
Step 4
Add the sliced mushrooms to the skillet and cook until they're soft and have released their juices.
Step 5
Add the barley to the skillet and stir well to ensure each grain is coated in the olive oil. Sauté the barley for a couple of minutes.
Step 6
Add the white wine to the skillet, stirring until the liquid has been absorbed.
Step 7
Begin adding the hot vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process until the barley is tender and creamy, which should take about 40-45 minutes.
Step 8
Stir in the grated Parmesan cheese, if using, and season with salt and freshly ground black pepper to taste. Serve the barley risotto hot, garnished with fresh parsley.