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Mushroom Barley Risotto | Vegetarian | Thanksgiving | Side Dish | Healthy Recipe
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Mushroom Barley Risotto

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Calories
Author Louisa

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

  • 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.