Barley Risotto With Ham and Mushrooms
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 439 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 9.5 grams
- Cholesterol
- 64 milligrams
- Sodium
- 342 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 6 grams
- Protein
- 24 grams
- Sugar
- 2 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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 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.