Barley Risotto With Ham and Mushrooms

• 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

1. Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes.
2. 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.
3. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
4. 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.
5. Stir in the ham, parmesan and parsley.
6. Season with salt and pepper.
7. Photograph by Antonis Achilleos

unsalted butter, shallots, quickcooking barley, fennel seeds, kosher salt, cremini, fresh rosemary, white wine, chicken broth, ham steak, parmesan cheese, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/barley-risotto-with-ham-and-mushrooms-recipe.html (may not work)