Microwave Mushroom Barley Risotto
1 cup pearl barley
4 cups chicken broth
3 tbsp extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
1 lemon zest and juice
3 cups mushrooms, sliced
salt and pepper, to taste
Add olive oil and onion to a big microwaveable bowl. Microwave uncovered on high for 3 minutes.
Add the mushrooms and microwave for 5 minutes or until tender, stirring every few minutes.
Stir in the barley and garlic and microwave for 2 minutes.
Pour in the broth and microwave for 20 minutes or until cooked through. Stir occasionally.
Stir in the lemon zest and juice. Cook for another 2 minutes.
Add salt and pepper to taste. Serve warm.