*  Exported from  MasterCook Mac  *
 
                         Portobello Barley Risotto
 
 Recipe By     : Parade Magazine from  NY Newsday
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Risotto
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   olive oil
      1/2  pound         portobello mushrooms whiped clean
                         with a damp cloth -- cut in 1 chunks
    1      medium        onion, -- coarsely chopped
    4 1/2  cups          deffated vegetable broth
    1      cup           pearl barley -- rinsed
      1/2  teaspoon      ground allspice
    1      tablespoon    chopped fresh rosemary
                         or
    1      teaspoon      dried and crubled
      1/2  cup           sweet white wine such as Reisling
      1/2  cup           golden raisins
                         Salt and freshly ground black pepper
    2      tablespoons   flat-leaf parsley ,for garnish -- chopped
 
 1. Place 2 tablespoons of the olive oil in a large, heavy pot over medium high
 heat. add the mushroom chunks and cook fro 5 to 7 minutes, stirring ofter.
 Remove th mushrooms from the pan and set aside.
 
 2. Reduce heat to medim-low. Add the remaining 2 tablespoons of oil and the
 onion. Cook about 10 minutes, stirring , until onion is softened.
 
 3. While the onion is cooking, bring the vegetable broth to a boil, in a medium
 sized saucepan. reduce the heat to a gentle simmer.
 
 4. Add the barley, allspice and rosemary to the onion. Raise the heat to
 medium-high and cook, stirring , for 1 minute, making sure the barley is evenly
 coated with the oil. add the wine and cook for 5 minutes, stirring , or until it
 is nearly evaporated.
 
 5. Add the hot broth to the barley mixture, 1/2 cup at a time; cook stirring
 frequently, over medium heat until each addition of broth is absorbed into the
 barley before adding the next.
 
 6. When the barley is tender and nearly all the broth has been absorbed [ about
 45 minutes], stir in the reserved mushrooms and the raising. Cook a few minutes
 longer- until risotto reaches desired consistency. Season with salt and peeper
 to taste. Serve immediately, sprinklin each portion with chopped parsley.
 
 
 
 
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 Per serving: 351 Calories; 14g Fat (35% calories from fat); 6g Protein; 54g 
 Carbohydrate; 0mg Cholesterol; 7mg Sodium