Mushroom and Prosciutto Barley Risotto (slow cooker friendly)
This hearty winter dish is full of flavour and is perfect for a cold winter night. Risotto with barley gives great texture and flavour.
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Cooking tools:
- Slow cooker
- Baking dish
- Pepper mill
- Grater
- Oven
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Serving platter
Ingredients
- 250g (1 punnet) button mushrooms
- 100g prosciutto slices, roughly chopped
- few sprigs of thyme
- 2 cups pearl barley
- 1/2 cup white wine
- 4 cups chicken stock
- 1/2 cup grated Parmesan cheese
- extra shaved Parmesan cheese
- thyme leaves for garnish
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