Leek Mushroom Barley Orzotto

Creamy risotto-style pearl barley with sautéed leeks and mixed mushrooms, finished with parmesan.

Ingredients

  • 1 cup pearl barley
  • 2 medium leeks, white and light green parts only, sliced
  • 300g mixed mushrooms (shiitake, oyster, or cremini), sliced
  • 3 cups low-sodium vegetable broth, warm
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1/3 cup grated parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Heat 1 tbsp olive oil in a large pan over medium heat. Add leeks and cook until softened, about 5 minutes.
  • Add mushrooms and cook until golden and moisture has evaporated, about 8 minutes.
  • Add garlic and thyme, cook for 1 minute until fragrant.
  • Add barley and remaining olive oil, stir to coat grains for 2 minutes.
  • Add wine if using, let it absorb completely.
  • Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more, about 35-40 minutes total.
  • When barley is tender and creamy, remove from heat.
  • Stir in parmesan cheese and season with salt and pepper.
  • Let rest for 2 minutes, garnish with parsley and serve immediately.

Notes

  • Pearl barley creates a naturally creamy texture similar to risotto
  • Can substitute vegetable broth with mushroom broth for deeper flavor
  • Leftovers can be revived with a splash of warm broth when reheating

Calories estimate

Approximately 380 calories per serving