Name: Prosciutto, mushroom and barley risotto
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 leek, trimmed, halved, washed, thinly sliced; 2 garlic cloves, crushed; 5 slices prosciutto, finely chopped; 200g button mushrooms, thinly sliced; 385.00 gm pearl barley; 1020.00 gm salt reduced chicken style liquid stock; 62.50 ml finely grated parmesan cheese; 82.50 ml chopped fresh flat-leaf parsley leaves

Prosciutto, mushroom and barley risotto

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Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
65 minutes

Wholesome one-pot meal perfect for family.

Ingredients:

18.20 gm olive oil
1 leek, trimmed, halved, washed, thinly sliced
2 garlic cloves, crushed
5 slices prosciutto, finely chopped
200g button mushrooms, thinly sliced
385.00 gm pearl barley
1020.00 gm salt reduced chicken style liquid stock
62.50 ml finely grated parmesan cheese
82.50 ml chopped fresh flat-leaf parsley leaves

Instructions:

In a large heavy-based saucepan over medium-high heat, heat oil and sauté leek and garlic until leek softens. Mix in prosciutto and mushrooms, stirring occasionally until prosciutto turns crisp, about 3 to 4 minutes.
Add the barley and stir for 1 minute until well coated. Pour in the stock, cover the pot, and bring it to a boil. Reduce the heat to low and let it simmer covered for 25 minutes until the barley is almost tender. Remove the lid and continue to simmer for an additional 10 to 12 minutes until the barley is tender and the liquid is absorbed. Take it off the heat and season with pepper. Mix in parmesan and 1/4 cup parsley. Serve garnished with the remaining parsley.

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