Low-Glycemic Barley Risotto with Mushrooms and Peas

Ingredients

• 6 cups low-sodium vegetable broth
• 1 tablespoon butter
• 1 teaspoon extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup finely chopped button mushrooms
• 1/2 cup finely chopped crimini mushrooms
• 1-1/2 cups pearl barley
• 2/3 cup dry white wine
• 2 teaspoons chopped fresh thyme
• 1 bay leaf
• 3/4 cup frozen peas, thawed
• 1/3 cup grated Parmesan cheese
• Salt
• pepper