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Ingredients

• 6 cups  vegetable, mushroom or reduced-sodium chicken broth
• 1 1/2 cups  water
• 2 tablespoons  extra-virgin olive oil
• 1   small onion, minced
• 2 cloves  garlic, minced
• 3 cups  mixed wild mushrooms, coarsely chopped
• 1 1/2 cups  pearl barley, rinsed
• 1/2 cup  red wine
• 6 cups  baby arugula
• 1/3 cup  freshly grated Parmesan cheese
• 1 tablespoon  butter
• 2 teaspoons  balsamic vinegar
•   Freshly ground pepper, to taste

Description

In This Pungent Mushroom Risotto, We Substitute Fiber-rich Barley For The More Traditional Arborio Rice. Any Combination Of Mushrooms Will Work; If You Use Shiitakes, Remove The Stems From The Caps Before Using.

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