Recipe for bygotto with mushrooms, spinach, and crispy ham
Here you get a truly indulgent dish, perfect for chilly spring days, wet autumn days, or cold winter days – actually, just all year round; risotto with mushrooms, spinach, and crispy ham.
The risotto is made with pearl barley – also known as a “bygotto” – making it a bit coarser and healthier than traditional risotto, but still with the same creamy texture we know from risotto made with Arborio rice.
Mushrooms and Parmesan add plenty of flavor and deliciousness to this dish, perfectly complemented by crispy, salty ham and just a sprinkle of parsley on top.
Bygotto is not difficult to make, but it requires some time to simmer down to achieve the right consistency. However, the method is simple, the ingredient list is manageable, and it tastes faaantastic!
Bygotto with mushrooms, spinach, and crispy ham
Equipment
- Cutting Board
- Knife
- Grater For Parmesan cheese
- Frying Pan
- Deciliter Measure
- Bowl
Ingredients
- 1 pcs. Red Onion finely chopped
- 2 cloves Garlic finely chopped
- 13.5 gram Olive Oil
- 320 gram Pearl Barley approximately 300 grams
- 200 gram White Wine can be replaced with vegetable broth
- 10 gram Vegetable Broth
- 50 gram Parmesan grated
- 100 gram Fresh spinach
- Salt and Pepper
In addition
- 100 gram Parma Ham fry until crispy in a pan
- 1 handful Broad leaf parsley chopped
Instructions
- Heat a pan with the oil and sauté onions and garlic until they are soft. Add mushrooms and cook until they are browned.
- Add the pearl barley to the pan and cook for 2 minutes.
- Now add the white wine and let it simmer until the wine has evaporated.
- Gradually add water (I take 2 dl at a time) and let it cook down before adding more. Continue until the pearl barley is tender but with a bite (about 30 minutes over medium heat).
- When you think the bygotto has the right consistency, first add the parmesan and then the spinach. Let it simmer until the spinach has wilted and season with a little salt/pepper.
- Serve with crispy fried ham and parsley on top