Mushroom Barley Risotto

Substituting easy to cook barley takes all the hard work out of risotto without the loss of the creamy, al dente textures and flavors. You may even like it better!

1 TBSP oil
1 cup yellow onions, small dice
1 cup pearl barley
3 cup white wine
¼ tsp thyme
3 cups water

2 TBSP oil
1 lb mushroom, sliced thin
2 TBSP shallot, minced
2 TBSP white wine
1 cup heavy cream
½ tsp granulated garlic
dash oregano
½ tsp parsley
dash salt
dash pepper
¾ oz Parmesan cheese, finely shredded

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