Recipe: Mushroom Barley Risotto (serves 2) (microwave)

MUSHROOM BARLEY RISOTTO

2 tablespoons unsalted butter, divided use
1/4 pound mushrooms, sliced
1 garlic clove, minced
1/4 teaspoon salt (or to taste)
1/2 cup pearl barley
2 1/2 cups water
TO SERVE:
1/4 cup freshly grated Parmesan (or to taste)
2 tablespoons minced fresh parsley leaves

In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted.

Stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes.

Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente.

Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste.

Servings: 2
Adapted from source: Gourmet, November 1992