MUSHROOM + BARLEY RISOTTO by Chef Alexandra Feswick

MUSHROOM + BARLEY RISOTTO Recipe by Chef Alexandra Feswick

INGREDIENTS & PORTIONS REQUIRED FOR THIS RECIPE:

• 2L vegetable or chicken stock, • 6-8 tbsp olive oil, divided, • 1 tbsp sliced garlic, • 2c pearl barley, • 1.5 c white wine, • 1.5 # mushrooms, roughly chopped, • 2 cloves roasted garlic, • 2 c hearty greens (kale or swiss chard), roughly chopped, • 1/2 cup Spanish onion, diced • 1/3 c cold, unsalted butter, cubed, • 2 c parmesan cheese + some for garnish, • ½ fresh lemon, • 2 tbsp chopped parsley, • 3 sprigs thyme, picked, • salt + pepper to taste

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