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Barley Risotto with Wild Mushrooms Recipe


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     Barley Risotto with Wild Mushrooms

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   6
Preptime   1 40 min

1 tablespoon extra-virgin olive oil
2 cups thinly sliced leek (about 2 large)
8 ounces oyster mushrooms, sliced
8 ounces cremini mushrooms, sliced
5 ounces shiitake mushrooms, stemmed and sliced
1 cup uncooked pearl barley
1 tablespoon minced garlic
1/2 cup dry white wine
2 teaspoons chopped fresh thyme, divided
8 cups water
1/2 ounce dried porcini mushrooms, coarsely chopped
3 ounces vegetarian Parmesan cheese, grated (about 3/4 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add leek; sauté 10 minutes or until tender. Add oyster, cremini, and shiitake mushrooms; cook 15 minutes or until tender, stirring occasionally. Add barley and garlic; cook 2 minutes or until toasted and fragrant, stirring frequently. Add wine and 1 teaspoon thyme; simmer 1 minute or until liquid is nearly absorbed. Add 8 cups water and porcini mushrooms. Reduce heat, and simmer 1 hour or until barley is tender and creamy, stirring frequently. Stir in cheese, salt, and pepper. Sprinkle with remaining 1 teaspoon thyme. Serve immediately.
Amount per serving Calories- 273 Fat- 7.1g Saturated fat- 2.9g Monounsaturated fat- 2.9g Polyunsaturated fat- 0.7g Protein- 12.6g Carbohydrate- 38.5g Fiber- 8.1g Cholesterol- 12mg Iron- 2.9mg Sodium- 398mg Calcium- 199mg

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