Barley Risotto with Wild Mushrooms

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Amount per servingCalories: 273
Fat: 7.1g
Saturated fat: 2.9g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.7g
Protein: 12.6g
Carbohydrate: 38.5g
Fiber: 8.1g
Cholesterol: 12mg
Iron: 2.9mg
Sodium: 398mg
Calcium: 199mg


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  • 6

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cups thinly sliced leek (about 2 large)
  • 8 ounces oyster mushrooms, sliced
  • 8 ounces cremini mushrooms, sliced
  • 5 ounces shiitake mushrooms, stemmed and sliced
  • 1 cup uncooked pearl barley
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine
  • 2 teaspoons chopped fresh thyme, divided
  • 8 cups water
  • 1/2 ounce dried porcini mushrooms, coarsely chopped
  • 3 ounces vegetarian Parmesan cheese, grated (about 3/4 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add leek; sauté 10 minutes or until tender. Add oyster, cremini, and shiitake mushrooms; cook 15 minutes or until tender, stirring occasionally. Add barley and garlic; cook 2 minutes or until toasted and fragrant, stirring frequently. Add wine and 1 teaspoon thyme; simmer 1 minute or until liquid is nearly absorbed. Add 8 cups water and porcini mushrooms. Reduce heat, and simmer 1 hour or until barley is tender and creamy, stirring frequently. Stir in cheese, salt, and pepper. Sprinkle with remaining 1 teaspoon thyme. Serve immediately.

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