Sundried Tomatoes Barley Risotto

I love barely risotto, so I do try every now and then to make a newer and improved version. Sunday morning after a quite intensive week-end filled in with partying until 8 in the morning, co-hosting a dinner party and trying to write an essay and with a date on the horizon, I  found myself with no much in the fridge other then some sundried tomatoes, few mushroom. The pantry was equally bad, but there was still some barley left…so I did what I do best throw all the ingredients in a pan and hope for the best ;-)

Shopping List
for 4 people
500 gr of pearl barley
50 gr of sundried tomatoes
100 gr of champignon mushrooms
One  finely chopped onion
One clove of garlic
Parmesan (as much as you like...the more the major)
Olive oil (or butter if you prefer)
Salt & Pepper

For the broth
1 onion
1 carrot
1 leak
1 celery
1 vegetable stock cube
My mum personal trick to make a tasty broth is to add the crust of the parmesan (take of the wax though)

Lets get on with it
  1. Bring the broth to boil in medium saucepan
  2. Slightly fry (use the oil of the sundried tomatoes if you are using the jar’s one) the onion and the garlic, sundried tomatoes, mushrooms
  3. Add barley and add 2 cups of the stock
  4. Reduce heat and simmer until most of stock is absorbed, stirring frequently
  5. Keep adding stock 1/2 cup at a time
  6. Mix in the parmesan
  7. Salt & peppers T.T.

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