Barley Mushroom Risotto With Ham

• 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 white wine
• 2 cups chicken stock, low sodium
• 1 cup diced ham
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped parsley

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.

butter, vegetable oil, shallots, quickcooking barley, fennel seed, salt, mushrooms, fresh rosemary, white wine, chicken stock, ham, parmesan cheese, parsley

Taken from www.food.com/recipe/barley-mushroom-risotto-with-ham-452656 (may not work)