Mushroom & Leek Barley Risotto

8 65 198
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 6
Mushroom & Leek Barley Risotto
Health Rating


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). 


Nutrition Facts

Per Portion

Calories 198
Calories from fat 36
Calories from saturated fat 26.7
Total Fat 4.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 13.2 g
Cholesterol 0
Sodium 1547 mg
Potassium 255 mg
Total Carbohydrate 36 g
Dietary Fiber 8.9 g
Sugars 2.8 g
Protein 4.4 g

Dietary servings

Per Portion

Grain 1.4
Vegetables 1.1

Energy sources




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