barley risotto

Description: this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 chopped onion
• 1 cup sliced mushrooms
• 1 1/2 cups barley
• 1/4 cup white wine
• 4 cups vegetable stock
• 1 cup fresh diced tomato
• 1 cup peas
• salt and pepper
• grated romano cheese

Steps:

1. in olive oil, saute onion and garlic until softened.
2. add mushrooms, cook until browning.
3. add barley and cook for 5 minutes until lightly toasted.
4. add white wine, add 3 c stock, tomato, salt& pepper.
5. bring to boil, cover and simmer 25 minutes, stirring occasionally.
6. add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.