Barley Risotto with Caramelized Leeks and Mushrooms

(from shawn’s recipe box)

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

Source: Cooking Light, DECEMBER 2003

Serves 6 people

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

Directions

  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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