Barley Risotto with Mushrooms, Leeks and Kale

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups chopped leeks, about 3 medium (white and light green parts only)
• 4 ounces shiitake mushrooms, sliced
• 4 ounces white mushrooms, sliced
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh oregano
• 1/3 cup Madeira wine
• 3 cups chopped kale
• 1 cup pearl barley
• 4 cups low sodium chicken broth
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Romano cheese
• 1/2 teaspoon salt
• 1/4 teaspoonq ground black pepper