Ingredients

1 T butter

1 T olive oil

1 large onion

1 garlic clove, finely minced

1 celery stalk, finely minced

1 1/2 C pearl barley, cleaned and rinsed

1/3 C (1/2 oz)dried mushrooms, loosely packed

4 C chicken or vegetable broth

2 1/4 C water

1 C Parmesan, grated

3 T fresh parsley, minced

Salt to taste

Preparation

  1. Saute the onion and garlic in hot butter and oil until soft.
  2. Stir in the celery and barley and coat with oil.
  3. Add the mushrooms, broth and water.
  4. Lock lid and bring to high pressure. Adjust the heat to maintain high pressure for 18 minutes.
  5. Use quick release method.
  6. The risotto should be slightly soupy, but if there is more than about 1/3 C of unabsorbed liquid, tip off the excess.
  7. Over low heat, stir in the cheese and parsley.
  8. Add salt to taste and serve immediately