Barley Risotto with Caramelized Leeks and Mushrooms

Barley Risotto with Caramelized Leeks and Mushrooms
Photo by Photography: Karry Hosford

Ingredients

  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • ¼ teaspoon freshly ground black pepper
  • 1 cup uncooked pearl barley
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 cups sliced cremini mushrooms (about 8 ounces)
  • 3 cups chopped leek (about 3 large)
  • + 9 more ingredients
    • 3 cups sliced cremini mushrooms (about 8 ounces)
    • 1 teaspoon salt
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 1 cup uncooked pearl barley
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 3 cups chopped leek (about 3 large)
    • ¼ teaspoon freshly ground black pepper
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth

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...

View full recipe at My Recipes

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