Barley Risotto With Ham and Mushrooms (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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. Photograph by Antonis Achilleos
4. Be sure to use quick-cooking barley for this recipe.
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