Ingredients

How to make it

  • Bring broth and water to a simmer in a large saucepan.
  • Adjust heat to maintain a steady simmer.
  • Heat oil in a large Dutch oven over medium-high heat.
  • Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes.
  • Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes.
  • Add barley and cook, stirring, for 1 minute.
  • Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more.
  • Reduce heat to medium.
  • . Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed.
  • Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)
  • Stir in arugula and cook, stirring, until it is wilted, about 1 minute.
  • Remove from the heat.
  • Stir in cheese, butter and vinegar.
  • Season with pepper.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    love these wild mushrooms Joan tasty thanks high5
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    " It was excellent "
    lacrenshaw ate it and said...
    Any risotto is a good risotto as far as I'm concerned and this one sounds great, joan! Thanks.
    Lorraine
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