Pearl barley risotto with ham and mushrooms – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 439, total fat 18 g., saturated fat g., proteins 24 g., carbohydrates 48 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish:Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l (45 gr.) Butter
- 2 medium shallots, chopped into slices
- 1.5 tbsp. instant pearl barley
- 1 tsp fennel seed (optional)
- Coarse salt and freshly ground pepper
- 280 gr mushrooms, cut into slices
- 1/2 tsp chopped fresh rosemary
- 1/2 tbsp. dry white wine
- 2 tbsp. lightly salted chicken stock
- 1 tbsp. diced ham
- 1/2 tbsp. grated parmesan cheese
- 1/4 Art. chopped fresh parsley
Recipes with similar ingredients: pearl barley, ham, cheese, mushrooms, champignon mushrooms, shallots, fennel seeds, rosemary, wine white, parmesan cheese, parsley
Recipe preparation:
- Melt the butter in a medium-sized stewpan, add shallots and cook for 2 minutes until onions begin soften. Add pearl barley, fennel seeds, 1/4 tsp. salt, and pepper to taste, fry for 4 minutes. Add mushrooms, rosemary and wine, cook, stirring, until the wine is absorbed for approximately 3 minutes
- Add chicken stock, cover and bring to a boil. Reduce temperature to moderately low and continue cooking, until until the pearl barley is soft and almost all the liquid not absorbed, 8 – 10 minutes. Stir in ham, parmesan and parsley. Add salt and pepper to taste.
