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Barley Mushroom Risotto With Ham

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“This was taken from Food Network Magazine April 2011 with a slight adjustment.”
READY IN:
40mins
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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