Barley, Mushroom and Simply Surimi Risotto
1 pkg (12 oz) Simply Surimi, Flake Style
5 cups low-sodium chicken broth
2 tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1/4 tsp salt
1/2 lb cremini mushrooms, sliced
1/2 lb shiitake mushrooms, sliced
1 cup pot barley
1/4 cup shaved Parmesan cheese
2 tbsp chopped fresh parsley
In saucepan, bring chicken broth to simmer; reduce heat and keep warm.
Heat oil in large saucepan set over medium heat; cook onion, garlic and salt for 3 to 5 minutes or until softened. Add mushrooms; cook for about 5 minutes or until softened and no liquid remains. Add barley; cook, stirring to coat, for 1 minute. Add 1 cup chicken broth; bring mixture to simmer. Reduce heat to maintain simmer, stirring often, for about 5 minutes or until most of broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring after each addition until liquid is absorbed before adding more; cook for 40 to 45 minutes or until barley is tender and creamy. Stir in Simply Surimi; cook for about 3 minutes or until warmed through. Top with Parmesan and parsley.