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Barley Risotto with Caramelized Leeks and Mushrooms

Photography: Karry Hosford
Yield 6 servings (serving size: about 2/3 cup)
Cooking the leeks over moderately low heat results in buttery-soft texture and sweet flavor. As with any risotto, serve immediately for the creamiest texture.

Ingredients

  • 2 tablespoons olive oil
  • 3 cups chopped leek (about 3 large)
  • 3 cups sliced cremini mushrooms (about 8 ounces)
  • 1 cup uncooked pearl barley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 208
  • caloriesfromfat 22 %
  • fat 5 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 7.3 g
  • carbohydrate 34.1 g
  • fiber 6.9 g
  • cholesterol 0.0 mg
  • iron 2.2 mg
  • sodium 661 mg
  • calcium 38 mg

How to Make It

  1. Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.