BARLEY RISOTTO

Serves: 8

Serving size: 1/2 Cup

WW points: 3 pt

Ingredients

2 cup vegetable stock

2.5 Cup Water

1 Cup Barley

1 Cup red onion (diced)

4 Cloves garlic (minced)

2 Cup shiitake mushrooms (sliced)

1 Cup Peas

2 tsp fresh parsley (finely chopped)

2 tsp basil (finely chopped)

1 Tbsp Lemon juice
1 tsp olive oil

Salt to taste

Instructions:

1. Heat oil in the pot, add onions and garlic. Sauté for about 1 min.
2. Add mushrooms, peas, barley, basil, and salt. Sauté for 1 min. 
3. Add stock and water and bring to a boil. Once boiled, reduce heat and let simmer for about 30 - 40 min (if using instant barley, simmer for 15 - 20 min).
4. Add lemon juice.
5. Garnish with Parsley and server hot.
   

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