Mushroom-Barley Risotto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 ounce dried porcini mushrooms, chopped
1 large leek, white and pale green parts only
1 pound white mushrooms
1 1/2 cups pearl barley, rinsed
4 cups low-sodium vegetable broth
2 thyme sprigs
Salt and pepper
1/2 cup fresh flat-leaf parsley, finely chopped
Instructions
In a bowl, mix porcinis and 1 cup boiling water; let stand 10 minutes.
Halve leek lengthwise; thinly slice crosswise. Wash and dry leek. Slice 4 white mushrooms. Trim and quarter remaining ones. Add leek, quartered mushrooms, barley, broth and thyme to a slow cooker.
Lift porcinis out of water. Rinse, rubbing to remove grit, and drain; add to slow cooker. Strain soaking liquid into slow cooker; stir. Cover and cook on high until barley is tender, 2 1/2 to 3 hours.
Remove and discard thyme sprigs. Season with salt and pepper. Stir in half of parsley. Divide risotto among bowls. Scatter reserved mushrooms and remaining parsley on top. Serve immediately.
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