Barley Mushroom Risotto

The instant pot is the perfect appliance to make a risotto, there's no standing at the stove top for 30 minutes stirring. This recipe can be also used for rice or even a cooked wheat berry. You may have to adjust the timing due to the absorption of the grain used. I  never attempted to make risotto before getting my Instant Pot, it's an easy side dish that everyone loves.

This recipe is for a 6 quart Instant Pot, so if you have a smaller one like I do half all the ingredients. I find 1/3 to 1/2 cup of  raw barley is about perfect for a single serving size.

Serves: 4 good sized servings

Ingredients:

• 3 tsp oil, divided
• 1/2 white onion chopped
• 4 cloves of garlic chopped
• 8 oz sliced mushrooms , white, cremini, portabella or mixed, 8 to 10 oz
• 1/2 tsp salt , divided (use less if using salted broth)
• 1/2 tsp dried thyme
• 1/2 tsp tarragon or rosemary
• 1/2 tsp poultry seasoning or add some thyme, sage, rosemary and onion powder
• a generous dash of black pepper
• 1 cup pearled barley or arborio rice or brown rice
• 2 1/4 cup water or veggie broth or chicken stock
• 1-2 cups baby spinach
• butter, Parmesan cheese, a handful of chopped parsley for garnish

Instructions:

1. Put the Instant Pot on saute. Once hot, add 2 tsp oil. Add onion, garlic and a good pinch of salt and mix and cook for 1-2 mins.
2. Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
3. Add the herbs and black pepper and mix in.  Add barley and 1 tsp oil and mix in well to coat. You can continue to roast for 1-2 mins here.
4. Add water or broth and salt. Mix well. Cancel saute, close the lid, and Pressure cook for 20 mins (Manual High).
5. Once the pot has finished the cooking time, press cancel so it does not stay on Keep warm.  I just let the pressure drop naturally it takes about 10 minutes. Let it sit longer with the barley it takes a while to become soft.
6. Open the lid, give it a good mix. Taste and adjust salt and flavor if needed. Add in the spinach and mix in. Let sit for a minute. (If using hearty greens, add them earlier).
7. Add some butter/extra virgin olive oil (about a tbsp). (For a creamier risotto, add 1/4 cup non dairy cream and mix in and bring to a gentle boil on saute.)
8. Serve garnished with parsley or scallions and a good dash of black pepper.

Recipe Notes
For variation:  Add 1/4 cup dry white wine after adding the herbs.

• Toast the grain before adding broth. The pan is hot enough and this takes just a minute or 2.
• Caramelized onion and browned mushrooms add a deep flavor. Cook them long enough. 
• The risotto can easily be made without oil by roasting in a bit of broth. 
• Don’t like mushrooms?, use more onion, zucchini, cauliflower, broccolini etc and add more poultry seasoning.

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