Barley Mushroom Risotto With Ham Recipes

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BARLEY RISOTTO WITH MUSHROOMS



Barley Risotto with Mushrooms image

Delicious and filling, this is barley cooked risotto style, with lots of mushrooms and Parmesan cheese. A great meatless main or a delicious side dish.

Provided by Jennifer

Categories     Main Course

Time 40m

Number Of Ingredients 12

3 Tbsp butter (DIVIDED)
1 shallot (minced)
2 cloves garlic (thinly sliced)
1/2 lb. fresh mushrooms (about 1 standard tray)
1/4 tsp fresh thyme leaves (plus more for garnish)
Salt and freshly ground pepper
1 cup pearl barley
1/2 cup dry white wine
4 cups beef broth (hot)
1/4 cup Parmesan cheese (grated)
Additional fresh thyme leaves
Freshly grated Parmesan cheese

Steps:

  • Heat the beef broth in a saucepan and keep warm.
  • In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, about 3-4 minutes.
  • Add one ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point. Continue adding broth, one ladle at a time, allowing the it to cook until the liquid is absorbed before adding another ladle. Cook until all the broth is added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water (or broth, if you have more available) and cook a bit longer. When barley is cooked, stir in grated Parmesan cheese and stir to combine.
  • Season dish with salt and freshly ground pepper, to taste. Serve with additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.

Nutrition Facts : Calories 226 kcal, Carbohydrate 28 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 716 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

MUSHROOM BARLEY RISOTTO



Mushroom Barley Risotto image

Barley replaces rice in this twist on the classic Italian risotto.

Categories     Mushroom     Side     High Fiber     Barley     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10

4 1/2 cups chicken stock or canned low-salt chicken broth
2 teaspoons butter
1 cup finely chopped onion
1 cup pearl barley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 bay leaf
2 teaspoons olive oil
1 pound assorted fresh mushrooms (such as oyster, stemmed portobello and stemmed shiitake), sliced
1 garlic clove, minced
2 tablespoons chopped fresh Italian parsley

Steps:

  • Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
  • Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
  • Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

MUSHROOM BARLEY RISOTTO



Mushroom Barley Risotto image

Unique, elegant, and flavorful dish cooked with mushrooms, garlic, and mixed with parmesan cheese for a creamy and savory flavor!

Provided by Holly Nilsson

Categories     Main Course     Side Dish

Time 1h20m

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (minced)
½ cup dry white wine
8 ounces mixed mushrooms (cleaned and sliced (Use your choice of cremini, white, portebello))
3-4 cups chicken broth
1 cup pearl barley
1 tablespoon fresh parsley (chopped)
¼ cup parmesan cheese (finely shredded)
½ tablespoon truffle oil ((optional))
salt & pepper to taste

Steps:

  • Heat olive oil in a saucepan. Add onion and cook 4 minutes until soft.
  • Add mushrooms & garlic and cook 5 minutes stirring occasionally. Add barley and cook 2 minutes.
  • Pour in white wine and cook until evaporated
  • Add 3 cups of chicken broths and bring to a boil. Reduce heat, cover and simmer 55 minutes until liquid evaporates stirring occasionally. If liquid evaporates before barley is cooked, add remaining broth.
  • Once barley is soft, stir in ½ of the cheese, salt and parsley.
  • Top with remaining cheese and if desired, truffle oil.

Nutrition Facts : Calories 296 kcal, Carbohydrate 47 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 179 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

BARLEY MUSHROOM RISOTTO



Barley Mushroom Risotto image

This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different.

Provided by MOLSON7

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 10

5 cups chicken broth
1 tablespoon butter
1 onion, chopped
1 cup pearl barley
¾ teaspoon dried thyme
1 bay leaf
1 tablespoon olive oil
1 pound mushrooms, sliced
2 garlic, chopped
2 tablespoons chopped fresh parsley

Steps:

  • Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
  • Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 31.6 g, Cholesterol 9.3 mg, Fat 5.3 g, Fiber 6.3 g, Protein 6.9 g, SaturatedFat 1.7 g, Sodium 822 mg, Sugar 3.2 g

MUSHROOM BARLEY RISOTTO



Mushroom Barley Risotto image

I found this on a package of fresh baby bella mushrooms, originally from Bob Greene's "The Best Life Diet." I have not tried this, but it looks yummy and healthy!

Provided by yogiclarebear

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups fat free chicken broth or 4 cups vegetable broth
2 tablespoons olive oil
1 small onion, chopped
3/4 cup pearl barley, sorted and rinsed
1/3 cup white wine
8 ounces portabella mushrooms or 8 ounces white button mushrooms, sliced
2 tablespoons chopped shallots
2 tablespoons chopped fresh basil
salt and pepper
3 tablespoons parmesan cheese

Steps:

  • In a saucepan, bring the broth to a boil. Cover and turn off the heat.
  • Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
  • Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
  • Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
  • Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
  • Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 254.9, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 557.2, Carbohydrate 35.5, Fiber 7, Sugar 2.5, Protein 7.6

BARLEY RISOTTO WITH HAM AND MUSHROOMS



Barley Risotto With Ham and Mushrooms image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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

Nutrition Facts : Calories 439 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 64 milligrams, Sodium 342 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 24 grams, Sugar 2 grams

BARLEY MUSHROOM RISOTTO WITH HAM



Barley Mushroom Risotto With Ham image

Make and share this Barley Mushroom Risotto With Ham recipe from Food.com.

Provided by Lori Mama

Categories     Grains

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
1 tablespoon vegetable oil
2 medium shallots, sliced
1 1/2 cups quick-cooking barley
1 teaspoon fennel seed
1/4 teaspoon salt and pepper
10 ounces cremini mushrooms, sliced
1 teaspoon fresh rosemary, chopped
1/2 cup dry white wine
2 cups chicken stock, low sodium
1 cup diced ham
1/2 cup grated parmesan cheese
1/4 cup chopped parsley

Steps:

  • In a medium sized pot, over medium high heat, melt the butter in the oil.
  • Saute the shallots until soft.
  • Add barley and fennel seeds, the salt and pepper and cook until the barley is lightly toasted.
  • Add mushrooms, rosemary and wine, stirring until wine has been absorbed.
  • Add the stock and bring to a simmer;.
  • Cover, reduce heat to medium low and cook until barley is tender.
  • and almost all the liquid has been absorbed.
  • Stir in the ham, Parmesan and parsley.
  • Adjust seasonings.
  • Serve hot.

Nutrition Facts : Calories 601.7, Fat 18.3, SaturatedFat 7.7, Cholesterol 48.1, Sodium 983.4, Carbohydrate 76.5, Fiber 14.9, Sugar 10.4, Protein 35.7

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