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Barley Risotto with Mushrooms & Gremolata


nutrition information (per serving):
Size : based on six servings; Calories (kcal): 390; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 5; Protein (g): 12; Monounsaturated Fat (g): 5; Carbohydrates (g): 63; Polyunsaturated Fat (g): 1; Sodium (mg): 690; Cholesterol (mg): 15; Fiber (g): 13


For the gremolata:
1/3 cup chopped fresh flat-leaf parsley
2 Tbs. grated lemon zest
1 Tbs. finely chopped garlic
For the barley risotto:
1 oz. dried porcini mushrooms, rinsed
1 cup hot water
2 Tbs. olive oil
1 lb. assorted fresh mushrooms (such as morels, shiitakes, oyster, or chanterelles), sliced 1/4-inch thick
2 tsp. kosher salt; more to taste
Freshly ground black pepper
6 to 7 cups homemade or low-salt canned chicken or vegetable broth
3 Tbs. unsalted butter
1 small onion, finely chopped
2 cups pearled barley



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