Kielbasa and Mushroom Risotto Bowl - Love of Food

Ingredients

• Pickled Red Onion & Red Cabbage
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon water
• 1 ½ teaspoons sugar
• ½ cup thinly sliced red cabbage
• ¼ cup thinly sliced red onions
• Toasted Barley
• 1 Tablespoon extra-virgin olive oil, divided
• 3 Tablespoons pearl barley
• ¾ water
• 1/8 teaspoon or two pinches of Kosher salt
• A pinch of ground black pepper
• Wild Mushroom Risotto
• 2/3 cup sliced white mushrooms
• 1/3 cup sliced portobello mushrooms
• ¼ cup sliced shiitake mushrooms
• ½ teaspoon finely chopped fresh garlic cloves
• 1/8 teaspoon ground black pepper
• 1 1/3 cups low sodium vegetable stock, store-bought or homemade
• 1 Tablespoon extra-virgin olive oil
• 3 Tablespoons finely chopped shallots
• 1/3 cup arborio rice
• ¼ teaspoon chopped oregano or one pinch of dried oregano
• ¼ teaspoon chopped thyme leaves or one pinch of dried thyme
• 1 ½ teaspoons butter
• 1 ½ teaspoon grated Parmesan
• Kielbasa and Mushroom Risotto Bowl
• 12 ounces kielbasa or Polish sausage
• 2 large eggs
• 6 ounces fresh green beans, trimmed