Spinach Mushroom Barley Risotto

1 cup barley
2 cups sliced mushrooms (chanterelles, shiitake, or maitaki great here!)
8 oz. fresh spinach
4 cups Superbroth
1 white onion
1 clove garlic
3 tbsp. fresh parsley
3 tbsp. fresh chives
1 tsp. fresh oregano
1 cup white wine
3 tbsp. olive oil
Sea salt and pepper to taste

Step 1) In a pan, heat half of the olive oil and sauté the onion until translucent. Add half of the Superbroth to the onions, along with the barley, oregano, sea salt, and pepper. Bring this mixture to a boil, then lower heat and simmer until most of the liquid is absorbed.

Step 2) For approximately the next twenty minutes, continue to add broth, ½ cup at a time, while continuously stirring. When adding the last ½ cup broth, also add the white wine, parsley, and chives.

Step 3) In a separate pan, add other half olive oil and sauté the mushrooms until soft. For the last five minutes of sautéing the mushrooms, add the garlic and at the last minute add the spinach. When the barley and Superbroth mixture is done cooking, put in a serving dish and top with the spinach mushroom mix.


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