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Barley Risotto with Caramelized Leeks and Mushrooms

This is a recipe that Penny Tucker came across in her search for leek recipes. She has so thoroughly enjoyed it that she wanted all of you to have it as well.

2 tbsp. olive oil

3 cups chopped leek (about 3 large)

3 cups mushroom

1 cup uncooked pearl barley

1 tsp. salt

1/4 tsp. freshly ground pepper

2 (14 oz) cans fat free chicken broth

2 tbsp. chopped fresh flat leaf parsley

Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally. Add barley, mushrooms, 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. Yields 6 servings.

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