Barley and Shiitake Mushroom Risotto

Get this all-star, easy-to-follow Barley and Shiitake Mushroom Risotto recipe from Guy Fieri

Directions For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.For the risotto:...

  • Yield: 4 to 6 servings
  • Cooking time: 0 Hour 55 Min
  • Publisher: Foodnetwork.com

Ingredients

  • 6 cups vegetable stock
  • 1/2 onion
  • 2 carrots, halved
  • 2 celery sticks, large chop
  • 2 tablespoons extra-virgin olive oil
  • 1 cup pearled barley
  • 2 tablespoons minced shallots
  • 2 cloves garlic, minced
  • 1/2 Vidalia onion, cut into 1/4-inch dice
  • 1 teaspoon kosher salt
  • 1 pound shiitake mushrooms, stemmed, thinly sliced
  • 3 sprigs fresh thyme, leaves stripped
  • 2 tablespoons unsalted butter, cubed
  • 3/4 cup grated Parmesan
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoon finely chopped flat-leaf parsley

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