Name: Barley Risotto With Ham and Mushrooms
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. 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. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
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. Stir in the ham, parmesan and parsley. Season with salt and pepper.
Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g