Mushroom Barley Risotto
Ingredients
- 4 cups fat free chicken broth or 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3⁄4 cup pearl barley, sorted and rinsed
- 1⁄3 cup white wine
- 8 ounces portabella mushrooms or 8 ounces white button mushrooms, sliced
- 2 tablespoons chopped shallots
- 2 tablespoons chopped fresh basil
- salt and pepper
- 3 tablespoons parmesan cheese
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