Lunch: Barley Risotto with Garlicky Mushrooms

This recipe includes fertility superfoods such as:

Barley

Health and fertility benefits of Barley Risotto with Garlicky Mushrooms

Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley.

Ingredients

1/4 cup extra-virgin olive oil
3 large shallots, minced (1/2 cup)
4 large garlic cloves, thinly sliced
1 pound oyster mushrooms, thickly sliced
1/2 teaspoon chopped thyme
Salt
Freshly ground pepper
1 1/2 cups pearled barley (10 ounces)
2/3 cup dry white wine
4 cups hot beef broth mixed with 2 cups of hot water
Snipped chives, for garnish
1/2 cup shaved Parmigiano-Reggiano (about 1 ounce), for garnish

Instructions

In a large, deep skillet, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring constantly, until softened, about 5 minutes. Add the mushrooms and thyme and season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook until absorbed, about 5 minutes.
Add 1 cup of the hot beef broth mixture to the barley and cook over moderate heat, stirring frequently, until nearly absorbed. Continue adding the hot broth, 1 cup at a time and stirring frequently, until the barley is al dente, about 35 minutes. Season with salt and pepper and transfer to a bowl. Garnish with chives and the cheese shavings and serve.

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