Barley Risotto

50 min
Serves: 4 Save

Ingredients (15)

  • 16 ounces cremini baby bella mushrooms
  • 6 ounces portabella mushroom caps
  • 4 cups vegetable or chicken stock
  • 3 tablespoons olive oil divided
  • 5 cloves garlic minced, divided
  • 16 ounces fresh spinach
  • 1 1/2 teaspoons kosher salt divided
  • 3/4 teaspoon black pepper divided
  • 1 tablespoon unsalted butter
  • 1 large fennel bulb stem and outer leaves removed, cored, and diced
  • 1/2 large yellow onion diced (about 1 1/2 cups)
  • 1 cup pearl barley *
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup dry white wine

Directions

Learn how to make this recipe at Well Plated