Barley Risotto with Caramelized Leeks and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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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