Barley Mushroom Risotto with Parmesan and Sage

Have you ever cooked with barley?  As I mention in my book, Instant Bargains, 600+ Ways to Shrink Your Grocery Bills and Eat Well for Less, barley is a frugal whole-grain that can be a good substitute for rice or pasta.  Look for it in the soup section of your supermarket (I just purchased a box for $1.79).

I love the earthy flavor of this barley mushroom risotto.  It was inspired by a side dish I tasted at a local restaurant, Number 4.  I searched online for barley mushroom risotto recipes that also used Parmesan and sage, but came up empty-handed.   So, I decided to do what I always do — create my own version!  This recipe isn’t quite the same as the restaurant version (there has to be a secret ingredient I’m missing) but it’s still deliciously frugal and something I’ll definitely make again.

Barley Mushroom Risotto with Parmesan and Sage

• 3 cups chicken broth
• 1 tablespoon butter
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 cup pearl barley
• 1 tablespoon olive oil
• 1 pound mushrooms, sliced
• 2 cloves garlic, chopped
• 1 tsp. sage
• salt and pepper to taste
• 1/2 C. freshly grated Parmesan cheese

In a skillet, melt the butter.  Saute onion, celery, garlic until translucent.  Add mushrooms and sage and cook until mushrooms are tender.  In another pot, boil the barley with 2 cups chicken broth until all the liquid has been absorbed.  Tranfer barley to the skillet with the onion/mushroom/sage mixture.  Add 1/2 cup chicken broth and Parmesan cheese.  Stir until risotto is creamy, adding another 1/2  cup chicken broth if necessary.  Top with more freshly grated Parmesan to garnish.  Serve immediately.

You can serve this alone as a meatless skillet dish or as a side with beef, pork, or poultry.

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