Mushroom Barley Risotto ⋆ SHE EATS

Ingredients

• 200g field/wild mushrooms, roughly chopped
• 250g chestnut mushrooms, roughly chopped
• 2 tbsp dried mushrooms
• 700ml hot mushroom stock
• 2 onions, thinly sliced
• 160g pearl barley
• 3 garlic cloves, minced / grated
• Parmesan cheese, grated
• Handful flat leaf parsley, chopped
• 1 tsp dried thyme
• Oil (rapeseed or olive)
• Butter
• Salt and pepper
• 1/2 tsp Halen Mon umami seasoning (optional)
• Balsamic vinegar (optional)