Ingredients
- 1 tablespoon olive oil
- 1 leek, trimmed, halved, washed, thinly sliced
- 2 garlic cloves, crushed
- 5 slices Primo prosciutto, finely chopped
- 200g button mushrooms, thinly sliced
- 13/4 cups pearl barley
- 4 cups salt-reduced chicken stock
- 1/4 cup finely grated parmesan cheese
- 1/3 cup chopped fresh flat-leaf parsley leaves
Description
Prosciutto, Mushroom And Barley Risotto Recipe - Heat Oil In A Large Heavy-based Saucepan Over Medium-high Heat. Add Leek And Garlic. Cook, Stirring, For 1 Minute Or Until Leek Has Softened. Add Prosciutto And Mushrooms. Cook,...
Taste
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