Risotto with mushrooms and prosciutto

1 tablespoon olive oil

1 leek, trimmed, halved, washed, thinly sliced

2 garlic cloves, crushed

5 slices Primo prosciutto, finely chopped

200g button mushrooms, thinly sliced

1 3/4 cups pearl barley

4 cups salt-reduced chicken stock

1/4 cup finely grated parmesan cheese

1/3 cup chopped fresh flat-leaf parsley leaves

Heat oil in a large heavy-based saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 1 minute or until leek has softened. Add prosciutto and mushrooms. Cook, stirring, for 3 to 4 minutes or until prosciutto is crisp.

Add barley. Cook, stirring, for 1 minute or until coated. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 25 minutes or until barley is almost tender. Remove lid. Simmer for 10 to 12 minutes or until barley is tender and liquid has absorbed. Remove from heat. Season with pepper. Stir through parmesan and 1/4 cup parsley. Serve with remaining parsley.

Serves 4.