Healthy Living Recipes

Portabella and Barley Risotto

Ingredients:

• 1/4 cup Olive oil
• 1/2 cup Onion (small dice)
• 1/2 cup Leeks (small dice)
• 2 tsp. Garlic (fresh minced)
• 1 cup Barley (toasted)
• 1.5 to 2 cups Hot Water
• 1 lbs. Portabellas - cleaned, diced and sautéed
• 1/3 cup Asiagos
• Add salt and pepper to taste

Sauté onions, leeks, garlic in olive oil over medium high heat until translucent for approximately 3 to 5 minutes. Add barley and sauté 2 to 3 minutes.

Slowly add water a little at a time string constantly adding more as it is absorbed until barley is tender but al dente to taste.

Stir in mushrooms and cheese.

Season with salt and pepper. Serve immediately.