Barley Risotto with Mushrooms...Barley Risotto with Mushrooms and Spinach

Need a lacto ovo vegetarian main course? Barley Risotto with Mushrooms and Spinach could be a super recipe to try. This recipe serves 4 and costs $3.93 per serving. One portion of this dish contains approximately 19g of protein, 18g of fat, and a total of 494 calories. This recipe is liked by 283 foodies and cooks. It is brought to you by The Law Students Wife. If you have thyme, kosher salt, wine, and a few other ingredients on hand, you can make it. Several people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is amazing. Similar recipes include Barley Risotto With Ham and Mushrooms, Barley Risotto with Garlicky Mushrooms, and Barley Risotto with Wild Mushrooms.

Ingredients

Cooking Instructions

1. 01

   Brush off the mushrooms with a barely damp paper towel.

2. 02

   Cut the creminis into thick slices.

3. 03

   Remove the stems from the portobella caps, cut the caps into thick slices and halve. In a medium pot, heat the stock to just below a simmer.In a wide, deep pot such as a Dutch oven, heat 1 tablespoon olive oil over medium-high.

4. 04

   Add the mushrooms, 1/2 teaspoon salt, and 1 clove minced garlic and saut until the mushrooms are browned, soft, and give up their liquid. With a slotted spoon, transfer the mushrooms to a small bowl and set aside, then pour the mushrooms leftover liquid into the saucepan along with the chicken stock.Reduce heat to low and add another 1 tablespoon olive oil to the Dutch oven. Wait a minute to ensure the temperature of the pot decreases (this will prevent the garlic from burning).

5. 05

   Add 3 cloves minced garlic and saut just until fragrant, about 15 seconds, watching carefully so that the garlic doesnt burn.

6. 06

   Add the spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stirring to combine. Cover the pot and let steam for 2 minutes, then uncover, increase the heat to high, and stir for another minute, just until the spinach wilts. With a slotted spoon, transfer the spinach to a bowl and set aside. Discard any excess liquid that has cooked out of the spinach. Reduce heat to medium.

7. 07

   Add butter and remaining 1 tablespoon olive oil and heat until the butter melts.

8. 08

   Add the sliced fennel and chopped onion and cook stirring often, until the vegetables soften, 3 to 5 minutes.