Miso Mushroom Barley Risotto

Step 1

Cook the mushrooms in 1 tablespoon olive oil until browned, then scoop half of them onto a plate for finishing.

Step 2

Add the remaining olive oil, onion, and garlic to the pot and cook until softened.

Step 3

Stir in the barley and toast it for 1 minute, then add the broth 1 cup at a time, stirring occasionally.

Step 4

When the barley is tender and creamy, whisk the miso and tamari with a few spoonfuls of hot broth and stir it back into the pot.

Step 5

Finish with rice vinegar and sesame oil, then top with the reserved mushrooms, scallions, and black pepper.