Barley Risotto with Caramelized Leeks and Mushrooms

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

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 22%
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.3g
  • Carbohydrate: 34.1g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 661mg
  • Calcium: 38mg

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

  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.
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