Learn how to make Barley Risotto with Mushrooms, Sausage and Tomato, one of Rita's recipes for healthy arteries.

Barley Risotto with Mushrooms, Sausage and Tomato


  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ¾ lb. mixed mushrooms, sliced
  • 1/3 cup dry red wine
  • 1 lb. low-fat turkey or chicken sausage, thinly sliced
  • 4 cups reduced-sodium chicken broth
  • 1 cup pearl barley or brown rice
  • 1 large tomato, seeded and diced
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon black pepper


  1. Heat oil in large nonstick saucepan over medium-high heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring until softened, about 5 minutes.
  2. Add wine to saucepan and cook, stirring until wine is evaporated, about 3 minutes. Add sausage and cook, stirring occasionally, until beginning to brown, about 8 minutes.
  3. Add broth and barley; bring to a boil. Reduce heat and simmer, covered, until barley is tender about 40 minutes, stirring in tomato about 10 minutes before cooking time is up.Remove saucepan from heat; stir in Parmesan cheese and pepper. Serve at once.

Makes 6 servings.