Barley Risotto with ham and mushrooms



Ingredients:

3 tablespoons of unsalted butter
2 medium shallots sliced
1 1/2 cups quick cooking barley
1 teaspoon of fennel seeds (optional)
1/2 a teaspoon of Kosher salt
1/2 a teaspoon of freshly ground pepper
10 ounces of cremini or white mushrooms
1/2 a teaspoon of minced fresh rosemary
1/2 a cup of dried white wine
2 cups of low-sodium chicken broth
1 cup of diced ham steak
1/2 of grated parmesan cheese
1/4 cup of chopped fresh parsley

Melt the butter in a medium saucepan over medium-high heat. Add the shallots and cook until just soft. When 2 minutes pass, add the barley and fennel seeds (if used). Also add the the salt and pepper for flavor and cook. Stir until barley is lightly toasted. When 4 minutes past, add the mushrooms, rosemary, and the wine. Keep stirring until the mushrooms are soft and the wine is absorbed for about 3 minutes. Add the broth and bring it to a simmer. Cover the saucepan and reduce the heat to medium-low. Cook until the barley is tender and almost all of the liquid is absorbed. Stir 8-10 minutes. Add the ham, parmesan, and parsley. (if not seasoned enough, add salt and/or pepper.