Pearl Barley Risotto with Duck and Wild Mushrooms

Ingredients

• Pearl barley, raw120 g
• Duck breast, skinless, cooked150 g
• Button and oyster mushrooms, raw200 g
• Vegetable broth500 ml
• Olive oil1 tbsp
• Onion, raw1/2
• Parmesan cheese20 g

Steps

1. 1

   Sauté the minced onion in olive oil, then add the pearl barley and stir for 2 minutes.

2. 2

   Add the vegetable broth ladle by ladle until the barley is fully cooked (about 30 minutes).

3. 3

   Meanwhile, sauté the mushrooms in a pan and cook the sliced duck breast.

4. 4

   Stir the parmesan into the risotto, then top with the mushrooms and duck slices.