Peel and finely dice the onion and garlic clove. Clean and slice the mushrooms. Sauté the diced onion and garlic clove in butter for approx. 2 minutes. Then add the pearl barley and sauté for approx. 2 minutes over a medium heat.
Add the mushrooms and deglaze with the vegetable stock and white wine, bring to the boil and then simmer over a medium heat until the water has been absorbed (approx. 25 minutes). Stir from time to time.
Grate the Parmesan and fold in before serving. Season the one-pot barley and mushroom risotto with salt and pepper to taste.
