Barley, Mushrooms, Spinach, Dried Apricots Risotto

1. 1 cup quick cooking barley
2. 1 cup portobello mushrooms
3. 1 cup chopped spinach
4. 5-6 dried apricots
5. 1 clove minced garlic
6. 1/4 cup chopped onions
7. 1 tsp fresh/dried thyme
8. 2 tsp fresh parsley
9. 1/4 cup cooking wine
10. 3-4 cups of vegetable stock
11. 2 tbsp olive oil
12. 1/2 tsp butter
13. 1/4 cup 2% milk
14. Salt and pepper
15. Parmesan cheese
16. Cherry tomato halves

Take a pan. Add butter and olive oil. Later sauté onions and garlic. Add barley and sauté well. Now it’s time to add 1 cup vegetable stock and cooking wine. This is the time to add mushrooms, spinach, and apricots. Add herbs, salt, and pepper. Now again add 1 cup of vegetable stock. Keep adding vegetable stock. This adding of vegetable stock little by little will start building up starch. Once you see the barley grains fluffy and soft again add 1 more cup of stock and milk. Lastly add cherry tomato and nuts (optional) of your choice.

Serve it with fresh herbs and dash of olive oil.



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