Barley Risotto with Mushrooms, Leeks and Kale

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.