Quick Vegetarian Barley Risotto Recipe

INGREDIENTS

• 2 tsp olive oil, divided
• 4 oz. shiitake mushrooms, stems removed & thinly sliced
• 4 oz. crimini mushrooms, thinly sliced
• 8 oz. sugar snap peas, trimmed & cut in half (about 1 ½ cups)
• ¼ cup chopped shallots
• ¼ tsp ground pepper
• 1/8 tsp salt
• 1 1/3 cup quick-cooking barley
• 1 tbsp balsamic vinegar
• 2 ½ cups vegetable broth
• 1/3 cup grated Kerrygold Dubliner cheese
• Salt and pepper, to taste