Beef and Barley Risotto

Talk about comfort food . . . this one ranks right up there!

4 cups beef broth

4 Tbsp butter

1 lb sirloin steak (cut into 3/4" bite-size pieces)

Pinch of salt and black pepper

2 cups sliced baby bella mushrooms

1 medium onion, chopped

2 large carrots, chopped

1 1/2 cups barley (not quick cooking)

1/2 cup dry white wine

1 cup frozen peas (thawed)

1/2 tsp chopped fresh thyme

2 Tbsp shaved Parmesan cheese

Warm beef broth in a saucepan.  

In a large skillet, melt 2 Tbsp butter over medium-high heat.  Add the sliced beef and season with salt and pepper.  Brown the beef for 2 - 3 minutes.  Remove to a plate.  

Add 1 Tbsp butter to the skillet and reduce heat to medium.  Stir in the mushrooms, onion, and carrots and cook for five minutes until softened.  

Stire in the barley and cook for one minute.  Add wine and cook for 2 minutes, until almost all has evaporated.  

Set a timer for 24 minutes.  Reduce heat to medium-low.  Add 1/2 cup of broth and cook, stirring until broth is absorbed (about 3 minutes).  Continue adding 1/2 cup at a time until 24 minutes has elapsed.  

Add remaining broth plus 1/2 cup water.  Cover and cook for 10 - 12 minutes, stirring frequently.  

Stir in 1 Tbsp butter, peas, thyme and browned sirloin.  Heat for 2 minutes.

Serve with shaved Parmesan cheese on top.