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Mushroom-Barley Risotto

  • 8servings
  • 174calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 ounce dried porcini mushrooms, chopped

  2. 1 large leek, white and pale green parts only

  3. 1 pound white mushrooms

  4. 1 1/2 cups pearl barley, rinsed

  5. 4 cups low-sodium vegetable broth

  6. 2 thyme sprigs

  7. Salt and pepper

  8. 1/2 cup fresh flat-leaf parsley, finely chopped

Instructions Jump to Ingredients ↑

  1. In a bowl, mix porcinis and 1 cup boiling water; let stand 10 minutes.

  2. Halve leek lengthwise; thinly slice crosswise. Wash and dry leek. Slice 4 white mushrooms. Trim and quarter remaining ones. Add leek, quartered mushrooms, barley, broth and thyme to a slow cooker.

  3. Lift porcinis out of water. Rinse, rubbing to remove grit, and drain; add to slow cooker. Strain soaking liquid into slow cooker; stir. Cover and cook on high until barley is tender, 2 1/2 to 3 hours.

  4. Remove and discard thyme sprigs. Season with salt and pepper. Stir in half of parsley. Divide risotto among bowls. Scatter reserved mushrooms and remaining parsley on top. Serve immediately.

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