Barley Mushroom Risotto

Ingredients

• 2 Tbsp butter 
• 42 oz beef broth canned
• 1 clove garlic minced
• 1 Tbsp olive oil 
• 1 medium onion chopped
• 0.5 cup parmesan cheese grated kraft
• 1 cup pearl barley uncooked
• 4 oz mushroom caps cleaned chopped
• 0.5 tsp thyme leaves dried

Equipment

• pot

Directions

1. Melt butter in 6-quart sauce pot on medium-high heat.
2. Add oil, onion and garlic; cook and stir 5 minutes or until onion is tender.
3. Add mushrooms and thyme; cook and stir 5 minutes or until mushrooms are tender.
4. Stir in broth and barley; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until barley is tender. Stir in cheese.