Barley Risotto

Do you remember eating Campbell's Vegetable Beef soup as a child?  It was one of my favorite soups because I loved the little barley.  I came across a barley risotto recipe and just had to try it.

What you will need: 3 tbsp butter, 1/4 cup diced red onion, 1 1/2 cup quick-cooking barley, salt and pepper, one pkg or fresh or one can mushrooms (sliced), 1-2 tsp rosemary, 1/2 + cup white wine, 2 cups chicken broth, 1 cup diced ham steak, 1/2 cup grated Parmesan cheese, parsley

Not sure where the barley is in the grocery store?
Check by the rice or flour

Heat butter in a medium pan. Add the onion and cook until soft. Add the barley, salt and pepper to taste and cook.  Stir occasionally and cook until the barley is lightly toasted.  This will take about four minutes.  Add the mushrooms, rosemary and wine and cook until the mushrooms are soft and the wine is absorbed.  I started with 1/2 wine and added more later.
Add the chicken broth and bring to a simmer.  Cover and reduce to low heat until the barley is tender.  I checked the barley periodically and had to add more liquid because it wasn't as tender as I wanted it.  I didn't want to open another can of chicken broth so I added more wine.  I also added more rosemary to taste.
Once the barley is tender, stir in the ham and Parmesan and parsley.

Delicious meal and you only dirtied one pot!

So can make this dish vegetarian if you use vegetable stock and leave the ham out. Barley is full of protein and fiber so it will fill you up!