Recipe courtesy of Food Network Kitchen
Barley Risotto With Ham and Mushrooms
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. 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. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.

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. Stir in the ham, parmesan and parsley. Season with salt and pepper.

Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g

Photograph by Antonis Achilleos

Cook's Note

Be sure to use quick-cooking barley for this recipe.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Chicken with Wild Mushrooms

Recipe courtesy of Ina Garten

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Ketchikan Stuffed Mushrooms

Recipe courtesy of Robert Irvine

Chilled Cucumber Soup with Shrimp

Recipe courtesy of Ina Garten

Michael's Best Button Mushrooms

Recipe courtesy of Michael Chiarello

Chicken and Mushroom Goulash with Gnocchi

Recipe courtesy of Rachael Ray

Barley and Shiitake Mushroom Risotto

Recipe courtesy of Guy Fieri

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking