Mushroom Barley Risotto

3 tbl grated Parmesan cheese
4 cups FF chicken or vegetable broth
2 tbl chopped fresh basil (or 1 tsp dried)
1 lb. mushrooms, trimmed and sliced
1 cup dry white wine
3 cups pearl barley, sorted and rinsed
1 small onion, chopped
2 tbl olive oil, divided
salt and pepper to taste

Bring the broth to a boil in a saucepan. Cover the pan and turn off the heat.

Heat 1 tbl of the olive oil in a deep skillet over medium heat. Add the onion and saute until softened. Reduce the heat to low. Add the barley and stir to coat with oil. Add the wine and cook, stirring, until wine is absorbed. Add the hot broth, 1/2 cup at a time, stirring frequently, adding additional broth as each 1/2 cup is absorbed by the barley mixture. This should take about 30 minutes. If the barley isn't tender yet when you run out of broth, add a little water and continue to cook until it's tender.

Put the remaining 1 tbl olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until mushrooms are golden, about 5 minutes. Stir the mushrooms and basil into the barley mixture. Season with salt and pepper to taste. Sprinkle with Parmesan cheese and serve.

4 servings