Barley Mushroom Risotto With Ham
This was taken from Food Network Magazine April 2011 with a slight adjustment.
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INGREDIENTS
Nutrition- 2tablespoons butter
- 1tablespoon vegetable oil
- 2
- 1 1⁄2cups quick-cooking barley
- 1teaspoon fennel seed
- 1⁄4teaspoon salt and pepper
- 10
- 1
- 1⁄2cup dry white wine
- 2cups chicken stock, low sodium
- 1cup diced ham
- 1⁄2cup grated parmesan cheese
- 1⁄4cup chopped parsley
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DIRECTIONS
- In a medium sized pot, over medium high heat, melt the butter in the oil.
- Saute the shallots until soft.
- Add barley and fennel seeds, the salt and pepper and cook until the barley is lightly toasted.
- Add mushrooms, rosemary and wine, stirring until wine has been absorbed.
- Add the stock and bring to a simmer;.
- Cover, reduce heat to medium low and cook until barley is tender.
- and almost all the liquid has been absorbed.
- Stir in the ham, Parmesan and parsley.
- Adjust seasonings.
- Serve hot.
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