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Instant Pot Barley Risotto with Mushrooms
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, finely diced
  • 450 g (1 lb) chestnut mushrooms, sliced
  • 75 ml (¼ cup) dry white wine
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 300 g (10.5 oz) pearl barley, rinsed
  • 750 ml (3 cups) vegetable stock
  • 30 g (2 tablespoons) unsalted butter
  • 30 g (¼ cup) grated Parmesan
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
Steps
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