Barley Mushroom Risotto With Ham

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 medium shallots, sliced
• 1 1/2 cups quick-cooking barley
• 1 teaspoon fennel seed
• 1/4 teaspoon salt and pepper
• 10 ounces cremini mushrooms, sliced
• 1 teaspoon fresh rosemary, chopped
• 1/2 cup dry wine
• 2 cups chicken stock, low sodium
• 1 cup diced ham
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped parsley

Recipe

• 1 in a medium sized pot, over medium high heat, melt the butter in the oil.
• 2 saute the shallots until soft.
• 3 add barley and fennel seeds, the salt and pepper and cook until the barley is lightly toasted.
• 4 add mushrooms, rosemary and wine, stirring until wine has been absorbed.
• 5 add the stock and bring to a simmer;.
• 6 cover, reduce heat to medium low and cook until barley is tender.
• 7 and almost all the liquid has been absorbed.
• 8 stir in the ham, parmesan and parsley.
• 9 adjust seasonings.
• 10 serve hot.