Mushroom Barley Risotto

Chop the cremini mushrooms into 1/4-inch pieces. Dice the onion and mince the garlic. Have the warm vegetable broth ready in a separate pot or kettle.

Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.

Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped mushrooms and cook, stirring often, until they release their liquid and begin to brown, about 6 minutes.

Add the pearl barley and stir to coat with oil, cooking for 1 minute. Pour in 1 cup of the warm broth and add the thyme sprigs. Stir frequently until the broth is mostly absorbed, about 2 minutes.

Continue adding the remaining broth 1 cup at a time, stirring frequently after each addition and allowing the barley to absorb the liquid before adding more. This process takes about 30–35 minutes total until the barley is tender and creamy.

Remove from heat and discard the thyme sprigs. Stir in the butter and grated Parmesan cheese until fully incorporated. Season with salt and black pepper to taste.

Divide the risotto among bowls or plates. Garnish with fresh chopped parsley and additional Parmesan cheese if desired. Serve hot.