Name: Mushroom Barley Risotto
Prep time: 10 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 large onion (chopped); 1 lb. mushrooms ((portobello, shiitake, or chestnut) sliced); ¼ cup dry white wine; 2 garlic cloves (minced); 1 tablespoon fresh thyme (finely chopped); 1 tablespoon fresh rosemary (finely chopped); 1¼ cups pearl barley (rinsed); 3 cups stock (vegetable or chicken); 2 tablespoons unsalted butter; ¼ cup Parmesan cheese (grated ); 2 tablespoons fresh parsley (chopped); Salt and pepper to taste

Using the Sauté function, heat the olive oil. When the oil is hot, add the onion and sauté for 2-3 minutes, stirring occasionally.
Add the mushrooms and continue to sauté for 5-6 minutes, stirring occasionally.
Add the dry white wine and continue to cook for 1-2 minutes until the alcohol evaporates.
Turn off the Sauté function. Stir in the garlic, thyme, and rosemary.
Add the pearl barley and vegetable stock and stir to combine. Close the lid and pressure cook on HIGH for 25 minutes.
When done, release pressure and open the lid. Stir in the butter, parmesan, and parsley.
Season with salt and pepper to taste and serve hot with extra grated Parmesan on top.

Mushroom Barley Risotto