Mushroom & Leek Barley Risotto

Mushroom & Leek Barley Risotto

Health Rating
Prep Cook Ready in Servings
15 min 50 min 1 h 5 min 1
Scheduled for:
Dinner on Wednesday

Ingredients for 1

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1 cup Vegetable stock/broth (organic)
1/4 tbsp Extra virgin olive oil
1/8 large Leek (*see below on prep instructions)
2 garlic clove (minced)
135 Cremini (Italian) mushroom (sliced)
1/8 cup Pearl barley, dry
1/3 tbsp Apple cider vinegar
0 Salt and pepper (to season)


Bring 5 cups broth to a boil, add barley, reduce heat to medium, cover and let simmer *this will be simmering for around 45 minutes .

Meanwhile in another saucepan heat oil, add leeks, soften, about 5-7 minutes. 

Add garlic and cook for about 1 min. 

Add mushrooms, salt and pepper, cook until mushrooms soften, about 5 minutes. 

Add vinegar or wine. Simmer for an additional 3-5 minutes, then remove from heat. 

Keep an eye on the barley, it will absorb the water and bulk up. If it starts to become dry, add more broth ¼ cup at a time continue to watch and add water until barley is fully cooked (45 min). 

Stir in additionals.

Nutrition Facts

Per Portion

Calories 175
Calories from fat 34
Calories from saturated fat 27.5
Total Fat 3.8 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 13.8 g
Cholesterol 0 mg
Sodium 1003 mg
Potassium 102 mg
Total Carbohydrate 32 g
Dietary Fiber 8.0 g
Sugars 1.3 g
Protein 3.5 g

Dietary servings

Per Portion

Grain 1.4

Energy sources

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