Kale & Mushroom Baked Barley Risotto
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Cook time: 
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Makes: 6-8 servings
 
I like cremini mushrooms because they lend an earthier, deeper flavor than white mushrooms, but they're not hard to find, or bank-breaking, like a lot of the more exotic mushrooms. But, if you can't find them, use white mushrooms and just make sure to get a good sear on them.

To clean mushrooms, just use a damp paper towel to remove the dirt (do not run them under water). I love sherry with mushrooms and kale. Sometimes the ½ cup is enough and sometimes I find a little splash stirred in at the end makes all the flavor difference. If you prefer to use white wine, it will be different, but it will still work. If you want to skip the alcohol completely, you can deglaze with extra broth or water.

Lastly, seasoning really is key with this recipe. There are a lot of strong, earthy flavors in here and if you don't cook the mushrooms and onions deeply, or season well, those earthy flavors will take over.
What you'll need
  • 2 tablespoons, plus 1 teaspoon olive oil, divided
  • 20 ounces cremini mushrooms, cleaned, ends trimmed and cut into ½-inch dice
  • 1 large white onion, peeled, halved and chopped
  • 6 large cloves garlic, peeled and chopped
  • 1 ½ cups pearled barley
  • ½ cup sherry
  • 4 cups low-sodium chicken broth or mushroom stock
  • ½ cup water
  • 1 bunch lacinato kale, stems removed, washed and chopped (about 5 ounces kale leaves when you're finished prepping)
  • 1 cup creamy feta cheese (4 ounces)
  • 1 tablespoon unsalted butter
  • 2-3 ounces grated Pecorino Romano or Parmigiano-Reggiano Cheese
How you'll make it
  1. Heat oven to 400°F.
  2. In large Dutch oven or heavy ovenproof saucepot with lid, heat 2 teaspoons olive oil over high heat. When hot, add half the mushrooms and a sprinkle of black pepper. Cook, stirring occasionally until mushrooms are golden brown, about 10 minutes. (The mushrooms will appear dry, then release their water. As the liquid evaporates, the mushrooms will start to sear.) Transfer to bowl. Repeat with remaining mushrooms, 2 teaspoons oil and pepper. Add second batch of mushrooms to bowl.
  3. Reduce the heat to medium and give the pot a moment to cool down. Add remaining olive oil (1 tablespoon). Add onions and a big pinch of salt. Cook 10-15 minutes, or until onions are tender, translucent and just starting to turn golden. Stir cooked mushrooms and garlic into pot. Season with kosher salt. Cook 1 minute, stirring constantly. Stir barley into pot. Cook 30 seconds.
  4. Increase heat to high; pour in sherry and cook 1-2 minutes, or until almost completely reduced, scraping up anything that has stuck to the bottom of the pot. Add broth and water; bring to a boil.
  5. Cover Dutch oven and carefully transfer to the oven. Cook 30 minutes. Carefully remove the lid and add kale to the top of the pot, stirring it in, in batches, if necessary. Cover pot and return to the oven. Bake 10 minutes more, or until kale and barley are tender. Remove lid, stir in feta, butter and grated cheese, to taste. Carefully taste and season with additional kosher salt and pepper, or an additional splash of sherry, if desired.
  6. Divide amongst bowls; top with additional feta and/or Pecorino Romano, if desired.
  7. *Inspired by Real Simple.
How to plan ahead
• The mushrooms, kale, onions and garlic can all be washed, dried, cut and stored in separate containers, one day ahead of time.
• You can cook the mushrooms, onions and garlic one day ahead of time. Once cooked, remove from heat, let cool down and transfer to an airtight container. If anything is stuck to the bottom of the pan, set the heat to high and use a bit of broth, water or sherry to free it from the bottom. Add the liquid to the vegetables. When you're ready to continue, warm the vegetables back up, stir in the barley and continue with the recipe (reducing the sherry).
Recipe by at https://www.lifeaswecookit.com/mushroom-kale-baked-barley-risotto/