Pearl barley risotto with ham and mushrooms
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 439, total fat 18 G., saturated fats G., proteins 24 G., carbohydrates 48 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 439, total fat 18 G., saturated fats G., proteins 24 G., carbohydrates 48 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pearl barley risotto with ham and mushrooms - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp (45 g) butter
- 2 medium shallots, sliced
- 1.5 cups quick-cooking pearl barley
- 1 tsp fennel seeds (optional)
- Coarse salt and freshly ground pepper
- 280 g of mushrooms, sliced
- 1/2 tsp chopped fresh rosemary
- 1/2 cup dry white wine
- 2 cups lightly salted chicken broth
- 1 cup diced ham
- 1/2 tbsp. grated parmesan cheese
- 1/4 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Melt the butter in a medium saucepan, add the shallots and cook for 2 minutes, until the onions begin to soften.
Add pearl barley, fennel seeds, 1/4 teaspoon salt, and pepper to taste, fry for 4 minutes.
Add mushrooms, rosemary and wine, cook, stirring, until the wine is absorbed, about 3 minutes. - Add the chicken broth, cover, and bring to a simmer. Reduce the heat to medium-low and continue cooking until the barley is tender and almost all the liquid has been absorbed, 8 to 10 minutes.
Stir in ham, Parmesan and parsley.
Add salt and pepper to taste.
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