Creamy Mushroom and Barley Risotto with Parmesan Cheese

In a saucepan, heat vegetable broth over low heat to keep warm.

In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and cook for another minute until fragrant.

Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 8-10 minutes.

Add the rinsed pearl barley to the pot and stir to coat with the mushroom mixture. Cook for 1 minute.

If using, pour in the white wine and cook, stirring constantly, until the wine is absorbed, about 2 minutes.

Begin adding the warm vegetable broth, 1 cup at a time, stirring frequently. Allow the barley to absorb the broth before adding the next cup. Continue this process until the barley is cooked al dente and the risotto is creamy, about 25-30 minutes.

Stir in the heavy cream (if using), Parmesan cheese, salt, and pepper. Taste and adjust seasonings as needed.

Remove from heat and stir in the chopped parsley.

Serve immediately, garnished with extra Parmesan cheese and parsley.