Mushroom barley risotto

Tick anything you already have.

• 1 cup pearl barley
• 12 oz mushrooms, sliced
• 4 cups low-sodium vegetable broth
• 1 onion, diced
• 2 tbsp grated parmesan
• 1 tbsp extra-virgin olive oil
• 1 tsp dried thyme

Instructions

1. 1Cook onion and mushrooms in oil 6 minutes.
2. 2Add barley and thyme, then broth a cup at a time over 35 minutes.
3. 3Stir in parmesan.