In a skillet, melt the butter. Saute onion, celery, garlic until translucent. Add mushrooms and sage and cook until mushrooms are tender. In another pot, boil the barley with 2 cups chicken broth until all the liquid has been absorbed. Tranfer barley to the skillet with the onion/mushroom/sage mixture. Add ½ cup chicken broth and Parmesan cheese. Stir until risotto is creamy, adding another ½ cup chicken broth if necessary. Top with more freshly grated Parmesan to garnish. Serve immediately.
You can serve this alone as a meatless skillet dish or as a side with beef, pork, or poultry.
Recipe by Frugal Bites at http://frugalbites.com/barley-mushroom-risotto-with-parmesan-and-sage/