Prosciutto Mushroom and Barley Risotto
Indulge in the comforting elegance of Prosciutto Mushroom and Barley Risotto, a hearty twist on the classic Italian favorite. This recipe swaps traditional Arborio rice for nutty pearl barley, creating a rich, chewy texture that perfectly complements the earthy cremini mushrooms and crisped prosciutto. Infused with dry white wine, fresh thyme, and a sprinkle of Parmesan, every bite boasts layers of complex, savory flavors. The slow-cooking technique, where warm broth is stirred gradually into the barley, ensures a creamy, risotto-like consistency without any cream. Finished with a sprinkle of fresh parsley and crumbled prosciutto, this dish is ideal for an upscale dinner or cozy comfort meal. Perfectly balanced, easy to make, and loaded with wholesome ingredients, this recipe promises a luxurious dining experience in every bowl.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 4 cups Low-sodium chicken or vegetable broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 slices Prosciutto, thinly sliced
- 1 Shallot, finely chopped
- 2 Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 0.5 cup Dry white wine
- 0.5 cup Parmesan cheese, finely grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
In a medium saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
In a large skillet or wide saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the prosciutto and cook until crisp, about 3 minutes. Remove the prosciutto and set it aside on a plate lined with paper towels.
Add the remaining olive oil and butter to the skillet. Stir in the chopped shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the pearl barley and toast it for 1-2 minutes, ensuring it is well coated in the oil and butter mixture.
Pour in the white wine and cook for 2-3 minutes, stirring constantly, until most of the liquid has evaporated.
Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the barley before adding the next. This process should take approximately 30 minutes.
Once the barley is tender and the risotto is creamy, stir in the grated Parmesan cheese, chopped parsley, thyme leaves, salt, and black pepper. Adjust seasoning to taste.
Crumble the crispy prosciutto and sprinkle it over the risotto as a garnish before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 8.2 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1462 mg | 112% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2114 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
