Barley Risotto with Caramelized Onions, Sauteed Mushrooms and Roasted Red Peppers
Recipe type: Dinner
Serves: 4-6
  • 2 tbsp olive oil, divided
  • 1 Vidalia onion, halved and thinly sliced
  • salt and pepper, to taste
  • 1 cup pearl barley
  • ½ cup dry white wine
  • 4-6 cups chicken or vegetable stock
  • 1 8-oz. package raw sliced mushrooms
  • 1 cup freshly grated Romano cheese
  • ⅔ cup diced roasted red peppers
  1. Heat 1 tablespoon olive oil in a Dutch oven set over medium heat. Add the onions, salt well and cook, stirring occasionally, until just beginning to brown -- about 5 minutes. Reduce heat to medium-low and cook for 10-15 minutes until golden and soft.
  2. Push the onions to one side of the pot and add the barley. Increase heat to medium and toast for 1 minute. Add the white wine and stir well to combine. Cook until all the liquid has been absorbed. Add the stock a little at a time, allowing it to fully absorb before adding more. Continue until the barley is plump and chewy, and sauce is creamy.
  3. While the risotto is cooking, heat the remaining 1 tablespoon of olive oil in a skillet set over medium heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until tender and browned -- about 10-15 minutes. Remove from heat.
  4. Stir the Romano cheese into the barley mixture. Add the mushrooms and roasted red peppers. Stir well. Taste, and season as desired with salt and pepper.
Recipe by Maine Course at