Mushroom-Barley Risotto

mushroom-barley-risotto Photo: Romulo Yanes


  • 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


1. In a bowl, mix porcinis and 1 cup boiling water; let stand 10 minutes.

2. 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.

3. 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.

4. 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.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 8 (serving size: 1 1/8 cups)

Nutritional Information

Calories per serving: 174
Fat per serving: 1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 6g
Carbohydrate per serving: 36g
Fiber per serving: 8g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 154mg
Calcium per serving: 37mg