Mushroom Barley Risotto with Roasted Broccoli

An easy barley risotto flavored with leftover beer. Combined with mushrooms and roasted broccoli for a hearty weeknight dinner.

1 1/2 cups pearled barley
4 cups low sodium vegetable broth
1 1/2 cups beer
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons olive oil, divided
4 cups diced broccoli (about 2 heads)
1 medium onion, finely diced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
2 cups diced mushroom
1 1/2 cup grated Parmesan cheese
2 tablespoons lemon juice
parsley, for topping

View the full recipe at The Seasoned Vegetable →