Wild Mushroom & Barley Risotto

I substituted Israel couscous for the barley (which I too could not find in local stores), otherwise made it as described and was a wonderful, filling, winter dinner. Thought I would have leftovers, but husband and I finished it off. Agree with other reviewers that adding some spices next time will liven this up, but it was nevertheless delicious!

I did mine with white wine, used pearl & black barley & a mushroom stock.... (a mix of mushroom stalks & dried shiitakes) HEAVEN!!

Fabulous This is so full of nutrients, is very tasty, and is a welcome change to eating rice, pasta, etc... It's not often that I find a recipe that I want to make again and again. This one is definitely a keeper. Pros: Healthy and tasty. Cons: It is hands on.

Earthy YumminessThis was a great way to use up the barley in my pantry, which I don't cook all that often. It's a humble, but tasty dish--has the mouth feel of an arborio rice risotto, but much earthier in flavor. I found the serving size filling--had it for lunch today--but now it's 2 hours later and I'm hungry. Probably should have eaten something with it. I added some frozen peas to amp up the veggies. Can't believe how a huge pile of greens can wilt down to almost nothing--blows me away every time. I see this as a great weekday dish, and I think it's a recipe that can be played with. I was wishing I had a red pepper, because I think that would add some more eye appeal and a compatible flavor. I also want to try it with beef broth, which is always a good partner to barley.Pros: High fiberCons: Constant attending

Earthy Yumminess This was a great way to use up the barley in my pantry, which I don't cook all that often. It's a humble, but tasty dish--has the mouth feel of an arborio rice risotto, but much earthier in flavor. I found the serving size filling--had it for lunch today--but now it's 2 hours later and I'm hungry. Probably should have eaten something with it. I added some frozen peas to amp up the veggies. Can't believe how a huge pile of greens can wilt down to almost nothing--blows me away every time. I see this as a great weekday dish, and I think it's a recipe that can be played with. I was wishing I had a red pepper, because I think that would add some more eye appeal and a compatible flavor. I also want to try it with beef broth, which is always a good partner to barley. Pros: High fiber Cons: Constant attending

Fantastic dish! Risotta is always labor intensive, but this is one version that is definitely worth the effort. Meaty, flavorful and very filling. Really, really good! It looks beautiful too. Great dish for dinner parties too. One tip: while cooking this I thought it wasn't seasoned enough. I almost added salt, but thankfully I didn't. I hadn't taken the broth I was adding into consideration. Never did need to add salt. Also, be careful not to have the flame up too high, otherwise the barley won't absorb as much liquid.

Fantastic dish! Risotta is always labor intensive, but this is one version that is definitely worth the effort. Meaty, flavorful and very filling. Really, really good! It looks beautiful too. Great dish for dinner parties too. One tip: while cooking this I thought it wasn't seasoned enough. I almost added salt, but thankfully I didn't. I hadn't taken the broth I was adding into consideration. Never did need to add salt. Also, be careful not to have the flame up too high, otherwise the barley won't absorb as much liquid.