Barley Mushroom Risotto with Parmesan and Sage
  • 3 cups chicken broth
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 cup pearl barley
  • 1 tablespoon olive oil
  • 1 pound mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 tsp. sage
  • salt and pepper to taste
  • ½ C. freshly grated Parmesan cheese
  1. 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.
  2. You can serve this alone as a meatless skillet dish or as a side with beef, pork, or poultry.
Recipe by Frugal Bites at