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
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In a slow cooker, combine pearled barley, broth, thyme, oregano and beer. Cook on low for 4 hours, until most liquid has been absorbed.
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When barley is cooked or almost done, preheat oven to 400°F. Toss diced broccoli with 1 tablespoon olive oil and place on a baking sheet. Roast for 30 to 40 minutes in the oven until slightly brown and florets are crisp.
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Heat 1 tablespoon olive oil in a pan over medium heat. Add in onion, salt and pepper and stir well to combine. Cook 5 to 10 minutes, until fragrant and translucent. Add garlic and mushrooms and cook 3 to 5 minutes more.
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Transfer onion and mushroom mixture to slow cooker. Stir in cheese and lemon juice until well combined with barley.
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Stir in roasted broccoli, top with parsley and serve.