Best Leek And Barley Risotto Recipes

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BARLEY RISOTTO WITH CARAMELIZED LEEKS AND MUSHROOMS



Barley Risotto With Caramelized Leeks and Mushrooms image

Make and share this Barley Risotto With Caramelized Leeks and Mushrooms recipe from Food.com.

Provided by dicentra

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
3 cups chopped leeks (about 3 large)
3 cups sliced cremini mushrooms (about 8 ounces)
1 cup uncooked pearl barley
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (14 ounce) cans reduced-sodium fat-free chicken broth
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 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.

Nutrition Facts : Calories 184.9, Fat 5, SaturatedFat 0.7, Sodium 400.3, Carbohydrate 32.3, Fiber 6.1, Sugar 2, Protein 4

BARLEY RISOTTO



Barley Risotto image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

LEEK AND BARLEY RISOTTO



LEEK AND BARLEY RISOTTO image

A very hearty and nutritious vegetarian side dish or main meal, this can be partially made the night before. I found this in Delicious & Dependable Slow Cooker Recipes. Photo: smallwalletbigappetite.com

Provided by Ellen Bales @Starwriter

Categories     Vegetables

Number Of Ingredients 8

1 tablespoon(s) vegetable oil
3 - leeks, white part only, cleaned and thinly sliced
1 teaspoon(s) salt
1/2 teaspoon(s) cracked black peppercorns
2 cup(s) pearl barley, rinsed
1 can(s) (28 oz.) tomatoes, including juice, coarsely chopped
3 cup(s) vegetable or chicken stock or water
- freshly grated parmesan cheese, optional

Steps:

  • Clean the leeks. Fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.
  • In a skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened. Add salt, peppercorns and barley and cook, stirring, for 1 minute.
  • Add tomatoes and stock and bring to a boil. Transfer to slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Stir in Parmesan, if using, and serve piping hot.

BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH



Barley Risotto with Lima Beans, Asparagus and Spinach image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 large leek, (white and pale green parts only) finely chopped
1 fennel bulb, finely chopped
1 tablespoon fresh thyme, finely chopped
2 1/2 cups pearl barley
7 cups vegetable stock
Pinch of saffron threads
10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained
1/2 pound baby spinach, trimmed and cut into chiffonade
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.

BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS



Baked Barley Risotto With Mushrooms and Carrots image

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.

Provided by Kay Chun

Categories     dinner, grains and rice, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1/2 small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
Kosher salt and black pepper
10 ounces pearl barley (about 1 1/2 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
1/4 cup chopped chives

Steps:

  • Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
  • Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
  • Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  • Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams

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