Mushroom Barley Risotto Recipe | Epicurious

Ingredients

• 4 1/2 cups chicken stock or canned low-salt chicken broth
• 2 teaspoons butter
• 1 cup finely chopped onion
• 1 cup pearl barley
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
• 1 bay leaf
• 2 teaspoons olive oil
• 1 pound assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced
• 1 garlic clove, minced
• 2 tablespoons chopped fresh Italian parsley