Barley Risotto with Caramelized Leeks and Mushrooms
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Ingredients
2 tablespoons olive oil
3 cups chopped leeks (about 3 large)
3 cups chopped cremini mushrooms (about 8 ounces)
1 cup raw pearl barley
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 cans of low-sodium, fat-free chicken stock (14 oz each)
2 tablespoons chopped fresh flat-leaved parsley
To make
Cooking leeks over a moderately low heat will give you a buttery-soft texture and a sweet taste. Like any risotto, serve immediately to get the most creamy texture possible.
Heat the oil in a large saucepan over medium-high heat. Add the leeks; cook for 20 minutes or until soft and golden, stirring occasionally. Add the mushrooms; cook for 5 minutes or until tender, stirring occasionally. Add the barley, salt and pepper; cook for 1 minute, stirring constantly. Add broth; bring to a boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally. Remove the lid and cook for 5 minutes or until the liquid is absorbed. Sprinkle with parsley.
Heat the oil in a large saucepan over medium-high heat. Add the leeks; cook for 20 minutes or until soft and golden, stirring occasionally. Add the mushrooms; cook for 5 minutes or until tender, stirring occasionally. Add the barley, salt and pepper; cook for 1 minute, stirring constantly. Add broth; bring to a boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally. Remove the lid and cook for 5 minutes or until the liquid is absorbed. Sprinkle with parsley.
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Author:kit
Published: 11/21/2023 12:39 AM
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