Red Wine Barley Risotto With Chard And Mushrooms - cooking recipe

Ingredients

3 2/3 cups chicken or vegetable stock
2/3 cup merlot wine
2 cup pearl barley
2 tbsp olive oil
3 1/2 oz shiitake mushrooms, sliced (about 1 cup)
4 3/4 oz baby portobello mushrooms, quartered (about 2 cups)
1 None shallot, chopped
2 cloves garlic, crushed
1/2 lb chard, green part only, chopped roughly (about 1 1/2 cups)
1 tbsp cold butter
1/2 cup Parmesan (or vegetarian alternative), grated

Preparation

Pour stock and wine into a medium saucepan and bring to boil. Stir in barley and boil, uncovered, for 25 mins, until tender. Skim any impurities that come to the surface.
After 5 mins, heat olive oil in a large saucepan over medium-high heat. Add mushrooms and shallot, cook for 8-10 mins, until lightly golden.
Stir in garlic and chard, cook for 2-3 mins, until wilted. Turn the heat off.
Pour barley, stock and wine into the larger saucepan with the mushrooms and chard. Stir in butter and half the Parmesan. Cover with a tight-fitting lid, set aside for 5 mins.
Season with salt and pepper and spoon into serving bowls. Top with the remaining Parmesan.