Mushroom Barley Risotto

Ingredients

Ingredients

250 g medium barley groats
250 g mushrooms
SABI butter
white wine
onion
garlic
vegetable broth
salt
Parmesan
parsley

Procedure

The evening before cooking the risotto, rinse the barley groats in a sieve. Put them in a cup, cover with cold water, and soak overnight. The next day, drain and rinse the groats with cold water and let drain in the sieve.

Sauté chopped onion in butter, add chopped garlic and cook briefly on low heat. Add cleaned and chopped mushrooms, lightly salt, stir, and let simmer briefly. Add groats to the pan, stir, and add broth to cover 2/3. Cook covered, stirring occasionally.

Be careful not to burn, add broth as needed and stir. When the groats are almost cooked, add white wine. Add a piece of butter to the cooked risotto and mix in grated Parmesan and herbs.
Enjoy your meal!