Barley with Mushrooms Risotto-Style
Barley with Mushrooms Risotto-Style - Filippo Berio - The First & Last Name in Olive Oil
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Spoon
- Grater
Ingredients
- 227 g (8 oz) Portobello mushroom caps, cut into ½ cm chunks
- 1 box (312 g or 11 oz) quick-cooking barley
- 1 bunch scallions, all parts, sliced
- 2 cans (398 ml or 14 oz each) chicken broth or vegetable broth
- Salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
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