Barley Risotto with Mushrooms

Ingredients 

• 1 1/2 cups barley
• 5-6 oyster mushrooms,soaked
• 18-20 button mushrooms, sliced
• 3 tablespoons extra virgin olive oil
• 1 cup chopped onions 
• 1 tablespoon chopped garlic 
• 2 1/2 cups vegetable stock
• 50 grams parmesan cheese
• Salt to taste
• Crushed black peppercorns to taste
• 1 1/2 cups milk
• A few thin strips of red capsicum 

Method

1. Heat extra virgin olive oil in a deep non stick pan, add onions and garlic and saute. Toast barley in another non stick pan.
2. Roughly chop oyster mushrooms. Add button mushrooms and oyster mushrooms to the onion-garlic mixture and saute.
3. Add barley and mix. Add most of the vegetable stock, little by little, cover and cook.
4. Slice Parmesan cheese thinly. When the barley is almost done, add salt, crushed black peppercorns and remaining stock. Cover and cook till fully done.
5. Add milk and parmesan cheese and mix well. Cook till soft. Serve hot garnished with thin strips of red capsicum.

Nutrition Info