Olive and Leek Barley Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 1 ½ cups quick-cooking barley
  • 2 leeks
  • 24 Kalamata olives, sliced in half lengthwise
  • 1 TBS olive oil
  • 1 quart low sodium chicken or vegetable stock
  1. Wash leeks thoroughly, slice in half lengthwise, and chop into quarter inch thick slices. Sautee leeks in large pan for about 5 minutes. (Is this where you use the olive oil?)
  2. Add barley to pan, and toast in pan for about 5 minutes, stirring frequently.
  3. Add ½ cup of chicken stock at a time to the pan, stirring continuously. Add each ½ cup of chicken stock only after all chicken stock in pan is absorbed by barley. The addition of chicken stock and stirring of barley takes 20-25 minutes.
  4. Once all chicken stock is absorbed, toss in Kalamata olives and incorporate them evenly into the risotto. The risotto is finished when all liquid is absorbed, and barley is “al dente”.
Nutrition Information
Serving size: ⅛ recipe Calories: 168 Fat: 3 g Carbohydrates: 25 g Sugar: 0 g Sodium: 215 mg Fiber: 4 g Protein: 3 g
Recipe by Nutrition Twins at https://nutritiontwins.com/olive-leek-barley-risotto/