Barley Risotto with Mushrooms, Leeks and Kale

Recommended Product

Print this Recipe

Barley Risotto with Mushrooms, Leeks and Kale

Nutty barley makes a great cold weather stand in for Arborio rice in this risotto-like dish. This dish is great for gatherings, as re-heats well.

Ingredients

Recipe Details

  1. Heat the oil in a 5-quart 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 Madeira and cook, stirring, until evaporated, about 30 seconds. 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, 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. Remove from the heat and stir in the parsley, cheese, salt and pepper.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>