Portobello Barley Risotto
| Yield: | 4 Servings |
| Categories: |
| 4 | tb | Olive oil |
| 1/2 | lb | Portobello mushrooms whiped |
| 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 |
| 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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