Mushroom-Barley Risotto

Photo: Romulo Yanes


Serves: 8 (serving size: 1 1/8 cups)

Recipe Time

Prep: 15 Minutes
Cook: 3 Hours

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


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


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.