Best 5 Barley Risotto With Turkey And Mushrooms Recipes

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Indulge in a culinary journey with this delectable Barley Risotto with Turkey and Mushrooms. This hearty and flavorful dish combines the nutty goodness of barley, tender turkey, earthy mushrooms, and a creamy sauce infused with white wine and Parmesan cheese. Perfect for a comforting meal, this risotto is a symphony of textures and flavors that will tantalize your taste buds.

But that's not all! This article also offers a diverse collection of risotto recipes to satisfy every palate. From the classic Arborio Risotto with Shrimp and Asparagus to the indulgent Truffle Risotto with Chicken and Peas, there's a risotto recipe here for every occasion. So, let's embark on a culinary adventure as we explore the delightful world of risotto.

Check out the recipes below so you can choose the best recipe for yourself!

RISOTTO WITH TURKEY, MUSHROOMS AND PEAS



Risotto With Turkey, Mushrooms and Peas image

Turkey makes an unexpected but welcome addition to this traditional risotto.

Provided by Martha Rose Shulman

Categories     dinner, weekday, appetizer, main course

Time 1h30m

Yield Serves four to six

Number Of Ingredients 13

1 ounce dried porcini mushrooms (about 1 cup)
5 cups well-seasoned chicken or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
1 1/2 cups arborio rice
1 to 2 garlic cloves to taste, minced
Salt
freshly ground pepper to taste
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 1/2 cups diced turkey
1 cup thawed frozen peas or cooked fresh peas
2 tablespoons minced chives
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Steps:

  • Place the mushrooms in a large Pyrex measuring cup, and pour in 2 cups boiling water. Allow to sit for 30 minutes. Line a strainer with cheesecloth, place it over a bowl and strain the mushrooms. Squeeze the mushrooms over the strainer then rinse several times to rid them of sand. Set aside. Combine the mushroom soaking liquid with the stock in a saucepan.
  • Bring the stock to a simmer over low heat, with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
  • Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until the onion is just tender, about three minutes. Do not brown.
  • Stir in the rice, porcinis and garlic. Stir until the grains separate and begin to crackle. Add the wine, and stir until it is no longer visible in the pan. Begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling neither too slowly nor too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 15 minutes, stir in the turkey and the peas, and continue to add stock as instructed above. The risotto is done in 20 to 25 minutes, when the rice is just tender all the way through but still chewy. Taste now and adjust seasoning.
  • Add another ladleful or two of stock to the rice. Stir in the chives and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 883 milligrams, Sugar 6 grams, TransFat 0 grams

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 'RISOTTO' WITH TURKEY AND MUSHROOMS



Barley 'Risotto' With Turkey and Mushrooms image

Provided by Mark Bittman

Categories     dinner, lunch, main course

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons butter or extra virgin olive oil, or a combination
1/2 cup chopped scallions or onion
1 cup pearl barley
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried, or 1 tablespoon chopped fresh chervil, mint, dill or parsley
3 cups any stock or water, warmed
Salt and freshly ground black pepper
1 cup chopped cooked or raw turkey meat
1/4 pound shiitake mushrooms, caps only, sliced
Chopped parsley leaves for garnish

Steps:

  • Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.
  • Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.
  • Check barley's progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 14 grams, Carbohydrate 44 grams, Fat 18 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 736 milligrams, Sugar 4 grams, TransFat 0 grams

TURKEY, MUSHROOM, AND BARLEY RISOTTO



Turkey, Mushroom, and Barley Risotto image

Categories     Fruit     Mushroom     turkey     Quick & Easy     Pear     Barley     Marsala     Fall     Simmer     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 9

6 cups (or more) low-salt chicken broth
1 cup pearl barley
1 ounce dried porcini mushrooms, broken in half if very large
2 tablespoons butter
1 large (10- to 12-ounce) onion, chopped
1 large Bosc pear, halved, cored, cut into 1/2-inch cubes
2 cups diced cooked dark turkey meat
1/3 cup dry Marsala
1/2 cup chopped fresh Italian parsley

Steps:

  • Bring 6 cups broth, barley, and mushrooms to boil in large saucepan. Cover; cook over medium-low heat until barley is just tender, stirring occasionally and adding more broth by 1/4 cupfuls if barley becomes dry, about 35 minutes.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add onion; sprinkle lightly with salt and pepper. sauté until golden brown, about 10 minutes. Add pear and sauté until just tender, about 5 minutes. Add turkey.
  • Add barley mixture and Marsala to turkey mixture. Simmer until creamy, adding more broth if dry. Mix in most of parsley. Season with pepper. Mound in bowl. Sprinkle with remaining parsley.

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

Tips:

  • Use the right barley: Use pearl barley for a chewy texture or quick-cooking barley for a more tender bite.
  • Toast the barley: Toasting the barley before cooking enhances its nutty flavor and chewy texture.
  • Sauté the vegetables: Sautéing the vegetables before adding the barley and broth develops their flavor and adds depth to the risotto.
  • Use a flavorful broth: Use a homemade or store-bought broth that is packed with flavor. Chicken, turkey, or vegetable broth are all good options.
  • Cook the risotto slowly: Risotto is a slow-cooked dish, so be patient and stir it frequently to prevent it from sticking to the bottom of the pan.
  • Add the cheese and butter at the end: Stir in the Parmesan cheese and butter just before serving to create a creamy and rich sauce.
  • Garnish before serving: Garnish the risotto with fresh herbs, such as parsley or thyme, before serving for a pop of color and flavor.

Conclusion:

Barley risotto with turkey and mushrooms is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. With its nutty flavor, chewy texture, and flavorful broth, this risotto is sure to be a hit with everyone at the table.

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