Barley Mushroom Risotto With Ham Recipe

Name: Barley Mushroom Risotto With Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon vegetable oil; 2 medium shallots, sliced; 1 1/2 cups quick-cooking barley; 1 teaspoon fennel seed; 1/4 teaspoon salt and pepper; 10 ounces cremini mushrooms, sliced; 1 teaspoon fresh rosemary, chopped; 1/2 cup dry white wine; 2 cups chicken stock, low sodium; 1 cup diced ham; 1/2 cup grated parmesan cheese; 1/4 cup chopped parsley

Servings: persons

2 tablespoons butter
1 tablespoon vegetable oil
2 medium shallots, sliced
1 1/2 cups quick-cooking barley
1 teaspoon fennel seed
1/4 teaspoon salt and pepper
10 ounces cremini mushrooms, sliced
1 teaspoon fresh rosemary, chopped
1/2 cup dry white wine
2 cups chicken stock, low sodium
1 cup diced ham
1/2 cup grated parmesan cheese
1/4 cup chopped parsley

1
In a medium sized pot, over medium high heat, melt the butter in the oil.
2
Saute the shallots until soft.
3
Add barley and fennel seeds, the salt and pepper and cook until the barley is lightly toasted.
4
Add mushrooms, rosemary and wine, stirring until wine has been absorbed.
5
Add the stock and bring to a simmer;.
6
Cover, reduce heat to medium low and cook until barley is tender.
7
and almost all the liquid has been absorbed.
8
Stir in the ham, Parmesan and parsley.
9
Adjust seasonings.
10
Serve hot.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon vegetable oil, 2 medium shallots, sliced, 1 1/2 cups quick-cooking barley, and more.

Yes, Barley Mushroom Risotto With Ham falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Mushroom Risotto With Ham

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