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.
- 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
- 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.
- Stir in the garlic and oregano, and cook 2 minutes.
- Pour in the wine and cook, stirring, until evaporated, about 1-2 minutes. Add the kale and cook until just wilted, about 1 minute.
- 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.
- Add the remaining broth. Uncover and simmer until the barley is tender. 12-15 minutes longer.
- 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