Risotto. Can you believe I’d never made risotto before?

I’d eaten it, that’s for sure. And I’m absolutely in love with it. But I had never made it home for myself or my family. What a mistake that was!

With the change of the seasons, I’m always looking for new recipes to try out that are fitting for the weather. And I get antsy trying to figure out what I’m going to serve on my holiday table.

Well, my friend, I think I found it!

A no-fuss risotto that’s healthier than most risottos because of the barley substitution. I’m all for yummy whole grains that add another depth of flavor to a dish, and this is the perfect addition. I also really love the saltiness of the Parmesan that’s added at the last minute for just one more layer of yum to bite into.

I actually found the recipe on Anolon Cookware’s website, where you can find a number of recipes that have been inspired by the brand’s products. This recipe was inspired by Anolon’s Nouvelle Copper Hard-Anodized Cookware due to its non-stick interior that features a unity surface with easy clean rivets for super quick clean-up that’s perfect for risotto.

Since this was my first time making risotto, I didn’t want to take any risk in having it stick to the bottom of some of my other pans, so using my Anolon non-stick was the best option possible.

In addition, Anolon Nouvelle Copper features a copper-layered base, which provides exceptional temperature control, and is constructed with durable hard-anodized aluminum that ensures excellent even-heating with every use.

I absolutely love my Nouvelle Copper cookware and opt to use it in almost all cooking situations I get myself into. To see the entire line, check it out here. 

I hope you give this dish a try for an upcoming holiday dinner, or even just a dinner at home. It is sure to impress your family, your guests, and all your friends. They’ll think you’ve been slaving over the stove all day long. 

Mushroom Barley Risotto

Yield: 0 makes 3 cups

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

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Ingredients

• 2 Tablespoons extra virgin olive oil
• 2 cups chopped leeks, , about 2 medium (white and light green parts only)
• 8 ounces white mushrooms, , sliced
• 2 garlic cloves, , minced
• 2 teaspoons chopped fresh oregano
• 1/3 cup white wine
• 3 cups chopped kale
• 1 cup pearl barley
• 4 cups vegetable broth
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• salt & pepper to taste

Instructions

1. Heat the oil in a large saucepan, over medium-high heat. Add the leeks and cook, stirring occasionally, until softened, 3-4 minutes. Add the mushrooms and cook until leeks and mushrooms are very tender, about 5-6 minutes.
2. Stir in the garlic and oregano, and cook 2 minutes.
3. Pour in the wine and cook, stirring, until evaporated, about 1-2 minutes. Add the kale and cook until just wilted, about 1 minute.
4. Stir in the barley and cook, stirring, 30 seconds. Pour in 3 cups of the broth and bring to a boil, reduce heat to medium, and cover. Simmer until the barley is almost tender, about 30 minutes.
5. Add the remaining broth. Uncover and simmer until the barley is tender. 12-15 minutes longer.
6. Remove from the heat and stir in the parsley, cheese, salt, and pepper.

If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly

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THIS POST IS SPONSORED BY TRACTION LABS MEDIA & ANOLON COOKWARE. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER AWESOME BRANDS THAT HFHL LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN