I am slightly reluctant to call this a risotto since there is no rice in it, but this dish is similar to risotto in cooking methodology and composition.  Barley has a little more chew to it then rice, is heartier, and higher in protein.  This dish is the perfect end to a cold wintery day spent cavorting out in the snow – it’s earthy, warm, hearty, and satisfying.

Ingredients:

• 1 tbsp Olive Oil
• 3 cloves of minced Garlic
• 1 cup diced Mushrooms
• 2 cups Barley
• 2 1/2 cups Beef Stock
• 2 cups Water
• Salt and Pepper for seasoning
• 2 tbsp Worcestershire Sauce
• 1 lb Sweet Italian Sausage
• 1 lb chopped Spinach
• 2 tbsp Heavy Cream (optional)
• 1/2 cup grated Parmesan Cheese

Directions:

Note: Barley takes at least an hour to cook.

This recipe makes about 6 servings.

1. Heat up the olive oil in a deep skillet.
2. Sauté the garlic and mushrooms in the olive oil.
3. Add in the barley, and give it a quick stir.
4. Pour in the beef stock, water, and worcestershire sauce.
5. Season with salt and pepper.
6. Cover the barley, and allow it to cook for an hour.
7. In a separate pan, cook up, and then slice the sausages.
8. Once the barley has finished cooking, it should still have some liquid in the pan, add in the spinach, cream, and sausage.
9. Stir while cooking the risotto for another few minutes.
10. Once the spinach has cooked, and the consistency seems right, remove the skillet from the heat and stir in the cheese.