Name: Barley, chicken & mushroom risotto
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp butter; 1 tbsp olive oil; 2 large shallots finely sliced; 1 garlic clove chopped; 3 skinless chicken breasts cut into chunky pieces; 300g pearl barley; 250ml white wine; 400g mixed wild and chestnut mushroom chopped; 1 tbsp thyme leaf; 1l hot chicken stock; 3 tbsp grated parmesan; snipped chives to serve (optional); parmesan shavings, to serve (optional)

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Barley, chicken & mushroom risotto

Barley, chicken & mushroom risotto

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.8 out of 5.34 ratingsRate

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Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp butter
1 tbsp olive oil
2 large shallots

finely sliced
1 garlic clove

chopped
3 skinless chicken breasts

cut into chunky pieces
300g pearl barley
250ml white wine
400g mixed wild and chestnut mushroom

chopped
1 tbsp thyme leaf
1l hot chicken stock
3 tbsp grated parmesan
snipped chives

to serve (optional)
parmesan

shavings, to serve (optional)

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Nutrition: per serving

kcal564
fat12g
saturates5g
carbs61g
sugars3g
fibre3g
protein42g
salt1.1g

low

Method

step 1

In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
step 2

Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.

Recipe from Good Food magazine, October 2012

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A star rating of 4.8 out of 5.34 ratings

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