Mushroom & Leek Barley Risotto

8 65 171
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 6
Mushroom & Leek Barley Risotto
Health Highlights


6 cup Vegetable stock/broth (organic)
1 1/2 tbsp Extra virgin olive oil
2 medium leek(s) Leek (*see below on prep instructions)
1 clove(s) Garlic (minced)
8 mushroom(s) Cremini (Italian) mushroom (sliced)
1 cup Pearl barley, dry
2 tbsp Apple cider vinegar
1 tbsp Salt and pepper (to season)


1. 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 .

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

3. Add garlic and cook for about 1 min. 

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

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

6. 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). 




are a great source of antioxidants and a rich source of fibre!

Nutrition Facts

Per Portion

Calories 171
Calories from fat 35
Calories from saturated fat 5.4
Total Fat 3.9 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 13.2 g
Cholesterol 0
Sodium 1212 mg
Potassium 257 mg
Total Carbohydrate 33 g
Dietary Fiber 6.5 g
Sugars 3.7 g
Protein 4.2 g

Dietary servings

Per Portion

Grain 1.4
Vegetables 1.1

Energy sources