Mushroom-Barley Risotto

Photo: Romulo Yanes
Serves: 8 (serving size: 1 1/8 cups)


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1 ounce dried porcini mushrooms, chopped
1 large leek, white and pale green parts only
1 pound white mushrooms
1 1/2 cups pearl barley, rinsed
4 cups low-sodium vegetable broth
2 thyme sprigs
Salt and pepper
1/2 cup fresh flat-leaf parsley, finely chopped


Prep: 15 Minutes
Cook: 3 Hours

1. In a bowl, mix porcinis and 1 cup boiling water; let stand 10 minutes.

2. Halve leek lengthwise; thinly slice crosswise. Wash and dry leek. Slice 4 white mushrooms. Trim and quarter remaining ones. Add leek, quartered mushrooms, barley, broth and thyme to a slow cooker.

3. Lift porcinis out of water. Rinse, rubbing to remove grit, and drain; add to slow cooker. Strain soaking liquid into slow cooker; stir. Cover and cook on high until barley is tender, 2 1/2 to 3 hours.

4. Remove and discard thyme sprigs. Season with salt and pepper. Stir in half of parsley. Divide risotto among bowls. Scatter reserved mushrooms and remaining parsley on top. Serve immediately.

Created date

October 2013

Nutritional Information

Calories 174
Fat 1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6 g
Carbohydrate 36 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 154 mg
Calcium 37 mg