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Oven-Baked Barley Risotto with Roasted Wild Mushrooms

SERVES: 4 PREP: 15 minutes TOTAL TIME: 1 hour 15 minutes
Oven-Baked Barley Risotto with Roasted Wild Mushrooms

Oven-Baked Barley Risotto with Roasted Wild Mushrooms

SERVES: 4 PREP: 15 minutes TOTAL TIME: 1 hour 15 minutes

Say buh-bye to ricey risotto.

I love love love risotto, but sometimes I like to leave the stirring to the experts (or to John – what are husbands for, after all?). For other times, I present this game-changing recipe where you barely stir at all and still get a creamy, cheesy dish and the shroomies of your dreams. Barley is like rice’s nuttier cousin you never realized you loved and probably have around the house from some old winter soup recipe.

For the Risotto:

  • 4 cups low sodium chicken broth

  • 2 large or 4 small dried porcini mushrooms

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1 cup finely chopped shallots

  • 2 tablespoons minced garlic

  • 1 1/3 cups pearl barley

  • 2 sprigs fresh thyme

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ cup finely grated Parmigiano cheese, plus more for garnish

For the Roasted Mushrooms:

  • 1 ½ pounds mixed mushrooms (oyster, hon shimeji, shiitake, baby bella), trimmed and sliced (about 5 cups)

  • 3 tablespoons extra virgin olive oil, plus more for drizzling

  • 2 tablespoons chopped fresh thyme, plus more for garnish

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

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