Barley Risotto

Instructions

1. Prepare the barley
   Rinse the pearl barley under cold water until the water runs clear. Drain well and set aside.
2. Sauté the aromatics
   Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Cook the mushrooms
   Add the sliced mushrooms to the pan and cook for 5-6 minutes until they release their moisture and begin to brown. Season with a pinch of salt and pepper.
4. Toast the barley
   Add the rinsed barley to the pan and stir for 1-2 minutes to toast slightly and coat with the oil and flavors.
5. Add wine and broth
   Pour in the white wine and stir until mostly absorbed. Begin adding the warm broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. This process will take about 35-40 minutes. The barley will become tender but still retain a pleasant chewiness.
6. Incorporate the peas
   When the barley is nearly tender (after about 30-35 minutes of cooking), add the peas and continue cooking for another 5 minutes until they're bright green and tender.
7. Finish with cheese and herbs
   Remove the pan from heat. Stir in the Parmesan cheese, butter, chopped parsley, thyme leaves, lemon zest, and adjust seasoning with salt and pepper to taste.
8. Serve
   Let the risotto rest for 2 minutes, then serve immediately in warm bowls. Top with additional grated Parmesan cheese if desired.