Serious Eats: Recipes
Barley Risotto with Mushrooms
The flavor of barley works especially well with mushrooms. I like asparagus in this, too, but it's out of season; if you want to get your greens on, throw in a few fist fulls of rinsed, fresh spinach during the last several minutes of cooking. Browning the mushrooms over high heat makes them especially meaty; it also keeps them from getting slimy and overcooked.