Mushroom Risotto

So.  I made a mistake while cooking.  I added way too much water to a batch of barley I was boiling in the pressure cooker.  As a result, the barley came out a bit soupy.  Though it would not work for my original intention, the barley became a perfect base for this mushroom risotto.  Let me know what you think.  I think it needs something crunchy.


  • 1 Tbsp. olive oil
  • 3 Tbsp. onion, chopped
  • 1 Tbsp. garlic, minced
  • 2-3 cups mushrooms (any variety), sliced
  • 1-2 tsp. dried parsley
  • 2-4 cups pearled barley, boiled
  • 1 Tbsp. sherry or red wine vinegar
  • ½ cup milk (I used oat milk)
  • Salt and pepper to taste
  • Parmesan cheese, grated (garnish)


  1. Heat the oil in a pot on the stove at medium heat
  2. Add the onion, garlic, mushrooms, and spices to the pan to sauté
  3. Once the vegetables are soft, add the barley, vinegar, and milk
  4. Stir to incorporate
  5. Add salt and pepper to taste
  6. Garnish with parsley and parmesan cheese
  7. Serve and enjoy

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