Pearl Barley Mushroom Risotto

(recipe from a magazine)

 Serves 4
Ingredients:

• 2 tbsp olive oil
• 300 gr mushrooms
• 2 tbsp butter
• 2 leeks, chopped
• 4 garlic cloves, crushed
• 400 gr pearl barley, rinsed
• 1 tbsp thyme leaves, chopped
• 1.2 l vegetable stock
• 400 ml boiling water
• 60 gr Parmesan, grated
• salt and pepper

Step One

 Heat the oil in a frying pan over a medium-high and cook the mushrooms for five minutes until golden. Use  a slotted spoon to transfer them to a plate and set aside.

Step Two

 Melt the butter in the pan and cook the leeks for eight minutes until soft and translucent. Stir in the garlic and cook for another minute.

Step Three

 Add the barley, thyme, stock and water. Simmer , covered with a lid, for 20-30 min until the barley is soft and has absorbed the liquid.

Step Four

 Stir in the mushrooms and Parmesan. Season with salt and pepper and serve with shavings of Parmesan.

Poftă Bună !!!