Portabello Barley Risotto
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 4 | tb | Olive oil |
| 1/2 | lb | Portobello mushrooms wiped clean with a damp cloth; cut in 1" chunks |
| 1 | md | Onion; coarsely chopped |
| 4 1/2 | c | Deffated vegetable broth |
| 1 | c | Pearl barley; rinsed |
| 1/2 | ts | Ground allspice |
| 1 | tb | Chopped fresh rosemary; -or- |
| 1 | ts | Dried and crubled rosemary |
| 1/2 | c | Sweet white wine such as reisling |
| 1/2 | c | Golden raisins |
| Salt and freshly ground black pepper | ||
| 2 | tb | Flat-leaf parsley for garnish; chopped |
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