Barley Risotto with Caramelized Leeks and Mushrooms

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.