Photo: Barley Risotto With Ham and Mushrooms Recipe
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
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: 439; Total Fat: 18 grams; Saturated Fat: 9.5 grams; Protein: 24 grams; Total carbohydrates: 48 grams; Sugar: 2 grams; Fiber: 6 grams; Cholesterol: 64 milligrams; Sodium: 342 milligrams
Photograph by Antonis Achilleos
Kitchen Tip:
- Be sure to use quick-cooking barley for this recipe.
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By jay9329
Bangor, PA
on September 15, 2012
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I wasn't sure about this since I really wasn't sure if I would like the barley, but this was an absolutely delicious dish. I followed the recipe with the exception of the fennel seeds since I didn't have any on hand. I will definitely make this again. Next time I will probably cut the butter in 1/2 and sub olive oil to increase the health bene as decribed by the last reviewer. Make this dish... you won't be disappointed.
By schawel
New York
on January 17, 2012
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I love barley. It is so undervalued/unused. It's great for you and has quite a bit more texture and depth than Arborio rice.
The modifications I made was to reduce the amount of butter by half and add in olive oil so a. the butter does not burn so fast and b. health benefits.
I also omitted the fennel and ham. I just felt that was going to be over the top and I was really aiming at a very focused mushroom barley risotto. I also added in some very earthy mushrooms like Chanterelle or Black Trumpets and took out some of the button mushrooms.
At the end when stirring in the cheese and flat leaf parsley, I added in a few drops of truffle oil.
Note: pick your Parmesan carefully. You want something boutique.
In the end you have a very robust mushroom risotto with blooming flavor and a texture that will impress anyone.
By jpugs23_11791828
NJ
on April 27, 2011
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YES ITS TASTY! LOVE ALL THE FLAVORS! USED A LITTLE LESS FENNEL JUST INCASE. USED A BIT MORE MUSHROOMS... COULD NOT FIND QUICK COOKING BARLEY. SO I JUST WENT ON WITH THE RECIPE HOPING FOR THE BEST. SET TIMER FOR 30 MINUTES I BELIEVE, AND LIQUID WAS ABOSERBED AT 25 MINUTES. ADD A FEW MORE DROPS OF BROTH AND ADDED THE REST OF INGREIDANTS. TASTE GREAT HAVE NOO IDEA IF BARLEY IS UNDERCOOKED CAUSE I DONT NORMALLY COOK WITH IT BUT SEEMS FINE UNDER THE CIRCUMASTANCE. GOOD LUCK
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