Pearl barley risotto with ham and mushrooms

Ingredients:

• 3 tbsp (45 g) butter
• 2 medium shallots, sliced
• 1.5 cups quick-cooking pearl barley
• 1 tsp fennel seeds (optional)
• Coarse salt and freshly ground pepper
• 280 g of mushrooms, sliced
• 1/2 tsp chopped fresh rosemary
• 1/2 cup dry white wine
• 2 cups lightly salted chicken broth
• 1 cup diced ham
• 1/2 tbsp. grated parmesan cheese
• 1/4 cup chopped fresh parsley

Preparation:

1. Melt the butter in a medium saucepan, add the shallots and cook for 2 minutes, until the onions begin to soften.
   
   Add pearl barley, fennel seeds, 1/4 teaspoon salt, and pepper to taste, fry for 4 minutes.
   
   Add mushrooms, rosemary and wine, cook, stirring, until the wine is absorbed, about 3 minutes.
2. Add the chicken broth, cover, and bring to a simmer. Reduce the heat to medium-low and continue cooking until the barley is tender and almost all the liquid has been absorbed, 8 to 10 minutes.
   
   Stir in ham, Parmesan and parsley.
   
   Add salt and pepper to taste.