Barley Risotto with Caramelized Leeks and Mushrooms

• Produce

  • 3 cups Cremini mushrooms
  • 2 tbsp Flat leaf parsley, fresh
  • 3 cups Leek

• Pasta & Grains

  • 1 cup Pearl barley

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 2 None (14-ounce cans fat-free, less-sodium chicken broth

Found on myrecipes.com

Description

Directions

• Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.