Genevieve Ko


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

174 calories; fat 1g; saturated fatg; mono fatg; poly fatg; protein 6g; carbohydrates 36g; fiber 8g; cholesterolmg; iron 2mg; sodium 154mg; calcium 37mg.