Barley Risotto With Ham and Mushrooms

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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. 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.
  2. 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.
  3. 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

Cook’s Note

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

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