Barley Risotto with Collard Greens

Name: Barley Risotto with Collard Greens
Prep time: 20 min
Cook time: 290 min
Total time: 310 min
Yield: 4 to 6 servings
Cuisine: AMERICAN
Ingredients: 5 Tbs. (2 1/2 oz./75 g) unsalted butter; 10 oz. (315 g) button mushrooms, finely chopped; 1 large carrot, peeled and finely chopped; 1 leek, white and light green portions, thinly sliced; 1 Tbs. minced garlic; 3 Tbs. all-purpose flour; 2 Tbs. tomato paste; 1/2 cup (4 fl. oz./125 ml) dry red wine; 2 1/4 cups (18 fl. oz./560 ml) low-sodium vegetable broth; 1 1/2 cups (9 oz./280 g) diced canned tomatoes with juice; 1 Tbs. mild honey; 1/2 tsp. dried rosemary; Kosher salt and freshly ground pepper; 1 cup (7 oz./220 g) pearled barley; 2 cups (6 oz./185 g) thinly sliced stemmed collard greens; 1/3 cup (1 1/2 oz./45 g) grated Parmesan cheese

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If you are looking for a stick-to-your ribs vegetarian main dish, look no further. This nutty barley risotto, studded with mushrooms, leeks, carrots, tomatoes and hearty collard greens, is ideal for a cold winter meal. Feel free to substitute your favorite hearty greens, such as kale or chard, for the collards.

Prep Time 20 minutes

Cook Time 290 minutes

Servings 4 to 6

Ingredients

5 Tbs. (2 1/2 oz./75 g) unsalted butter
10 oz. (315 g) button mushrooms, finely chopped
1 large carrot, peeled and finely chopped
1 leek, white and light green portions, thinly sliced
1 Tbs. minced garlic
3 Tbs. all-purpose flour
2 Tbs. tomato paste
1/2 cup (4 fl. oz./125 ml) dry red wine
2 1/4 cups (18 fl. oz./560 ml) low-sodium vegetable broth
1 1/2 cups (9 oz./280 g) diced canned tomatoes with juice
1 Tbs. mild honey
1/2 tsp. dried rosemary
Kosher salt and freshly ground pepper
1 cup (7 oz./220 g) pearled barley
2 cups (6 oz./185 g) thinly sliced stemmed collard greens
1/3 cup (1 1/2 oz./45 g) grated Parmesan cheese

Directions

Put the flameproof insert of a slow cooker on the stove top over medium heat, then add 2 Tbs. of the butter and warm until melted. Add the mushrooms, carrot, leek and garlic and cook, stirring, until softened, about 10 minutes. Whisk in the flour and tomato paste and cook, stirring, until the flour is fully incorporated, about 1 minute. Pour in the wine and simmer until evaporated, about 2 minutes. Add the broth, tomatoes and their juice, honey, rosemary, 1 tsp. salt and a few grinds of pepper, and stir well. Increase the heat to medium-high and bring to a boil.

Transfer the insert to the slow cooker and stir in the barley. Cover and cook on low for 4 hours. The barley should be tender.

Uncover and stir in the greens. Re-cover and cook on high setting for about 30 minutes. The greens should be tender.

Stir in the remaining 3 Tbs. butter and the cheese.

Transfer the risotto to a large shallow serving bowl or individual bowls and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Quick Slow Cooking, by Kim Laidlaw (Weldon Owen, 2014)

Rated 5 out of 5 by lam1116 from Excellent but watch your Crockpot. The recipe calls for putting your "fireproof" slow cooker insert on the stove to begin. CAUTION! Most crockpot inserts are not "fireproof". I learned the hard way and cracked my crockpot insert. Luckily, I have another crockpot so I completed the first steps by transferring the mushrooms, etc. to a large frying pan then transferred to crockpot. Overall, this was such a great meal! Great way to use collard greens!

Date published: 2020-05-23

Barley Risotto with Collard Greens

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Directions

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