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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

Wild Mushroom & Barley Risotto - The Huffington Post

Kitchen Daily