• Wash and slice the mushrooms. Dice the onion. Rinse pearl barley.
  1 pound baby portobello mushrooms, ¼ medium onion
• In a large pan, heat 1 Tablespoon of the olive oil. Add sliced mushrooms. Brow mushrooms until soft. Transfer them to a separate bowl and set aside.
  1 pound baby portobello mushrooms, 2 Tablespoons olive oil
• In the same pan, add another tablespoon of olive oil, onions and cook until translucent. Add barley and 1 teaspoon of soy sauce. Cook for another 2 minutes stirring often so the barley is coated in oil. Add wine (if using) and let the alcohol evaporate over medium-high heat for about 2-3 minutes.
  ¼ medium onion, 1 cup pearl barley
• Pour 4 cups of broth and fresh rosemary (if desired). Cover and bring to boil. Simmer on low for 25-30 minutes or until most of the liquid is absorbed and the barley is tender. Take it off the heat.

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  4 cups chicken broth
• Add back cooked mushrooms. Stir in butter, Parmesan cheese, and lemon juice. Taste barley risotto and add some salt and pepper if needed. Enjoy.
  1 pound baby portobello mushrooms, 2 Tablespoons butter, ¼ cup grated Parmesan cheese, 1 Tablespoon lemon juice, to taste salt, black pepper

Instant Pot Directions

• Select "Saute" function and let the pot heat up. Add 1 Tablespoon of olive oil.
• Add diced onions, mushrooms and garlic powder. Saute for about 3 minutes.
• Add 1 cup of rinsed barley and stir well to coat it with oil.
• If using, pour ⅓ cup of dry white wine and let it cook for another 2-3 minutes.
• Pour 4 cups of broth, 1 teaspoon of soy sauce. Add fresh rosemary if desired. Stir it well.
• Close the pressure cooker with the lid and set the valve into "Sealing" position.
• Select the "Manual" or "Pressure Cook" , and set the cooking time to 20 minutes at high pressure.
• Once cooking time is complete, allow release naturally for 5 minutes, and then perform a quick release.
• Carefully open the lid. Stir in butter, grated Parmesan and lemon juice.
• Season the risotto with salt and pepper to taste. Enjoy!