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