Barley Risotto with Mushrooms, Leeks and Kale

By: Marge Perry & David Bonom

  • Yield:

    6 Servings

  • Cuisine:


  • Course:



2 tablespoons extra virgin olive oil
2 cups chopped leeks, about 3 medium (white and light green parts only)
4 ounces shiitake mushrooms, sliced
4 ounces white mushrooms, sliced
2 garlic cloves, minced
2 teaspoons chopped fresh oregano
1/3 cup Madeira wine
3 cups chopped kale
1 cup pearl barley
4 cups low sodium chicken broth
1/4 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper


  1. Heat the oil in a 5-quart saucepan over medium-high heat. Add the leeks and cook, stirring occasionally, until softened, 3-4 minutes. Add the mushrooms and cook until leeks and mushrooms are very tender, about 5-6 minutes.
  2. Stir in the garlic and oregano and cook 2 minutes.
  3. Stir in the barley and cook, stirring, 30 seconds. Pour in 3 cups of the broth and bring to a boil, reduce heat to medium, cover, simmer until the barley is almost tender, about 30 minutes.
  4. Add the remaining broth, uncover and simmer until the barley is tender, 12-15 minutes longer. Remove from the heat and stir in the parsley, cheese, salt and pepper.