Mushroom-Barley Risotto

Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 174
  • Fat: 1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6g
  • Carbohydrate: 36g
  • Fiber: 8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 154mg
  • Calcium: 37mg


  • 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. 1. In a bowl, mix porcinis and 1 cup boiling water; let stand 10 minutes.
  2. 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. 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. 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.
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