- Pour broth and 2 1/2 cups (625 mL) water into saucepan set over medium heat. Cover and keep hot on a low simmer.
- Meanwhile, melt butter in another large saucepan set over medium heat. Add shallots; cook 2 to 3 min., until softened. Add contents of Herbed Mushroom & Barley Risotto Gift Jar; stir 1 to 2 min., until barley is well coated. Stir in wine. Cook until almost all liquid has evaporated.
- Ladle 1 cup (250 mL) hot broth mixture onto risotto mixtue. Cook, stirring constantly, until almost all liquid is absorbed. Continue to add broth mixture 1 cup (250 mL) at a time (reserve 1/2 cup/125 mL for a later step); stirring after each addition until almost all liquid is absorbed; 35 to 40 min. until barley and mushrooms are tender.
- Stir in remaining 1/2 cup (125 mL) broth. Warm through, about 1 min., to loosen risotto. Remove from heat. Stir in Parmesan cheese. Serve immediately.
Tip: Garnish with chopped fresh herbs such as parsley, chives or basil before serving.