Barley Risotto With Caramelized Leeks And Mushrooms - cooking recipe

Ingredients

2 tablespoons olive oil
3 cups chopped leeks (about 3 large)
3 cups sliced cremini mushrooms (about 8 ounces)
1 cup uncooked pearl barley
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (14 ounce) cans reduced-sodium fat-free chicken broth
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally.
Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly.
Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.