Barley Risotto with Caramelized Leeks and Mushrooms

Barley Risotto with Caramelized Leeks and Mushrooms Recipe
Photography: Karry Hosford
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.

Yield:

6 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

December 2003
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