Barley Risotto With Ham and Mushrooms Recipe

Name: Barley Risotto With Ham and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 medium shallots, sliced; 1 1/2 cups quick-cooking barley; 1 teaspoon fennel seeds (optional); Kosher salt and freshly ground pepper; 10 ounces cremini or white button mushrooms, sliced; 1/2 teaspoon minced fresh rosemary; 1/2 cup dry white wine; 2 cups low-sodium chicken broth; 1 cup diced ham steak; 1/2 cup grated parmesan cheese; 1/4 cup chopped fresh parsley

Servings: persons

3 tablespoons unsalted butter
2 medium shallots, sliced
1 1/2 cups quick-cooking barley
1 teaspoon fennel seeds (optional)
Kosher salt and freshly ground pepper
10 ounces cremini or white button mushrooms, sliced
1/2 teaspoon minced fresh rosemary
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 cup diced ham steak
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley

1
Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes.
2
Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes.
3
Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
4
Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes.
5
Stir in the ham, parmesan and parsley.
6
Season with salt and pepper.
7
Photograph by Antonis Achilleos

512

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 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 medium shallots, sliced, 1 1/2 cups quick-cooking barley, 1 teaspoon fennel seeds (optional), and more.

Yes, Barley Risotto With Ham and Mushrooms falls under the Soups & Stews 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 Risotto With Ham and Mushrooms

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