Healthy Italian recipe for 4 people, takes only 50 mins; recipe has butter, olive oil, shallot, garlic clove, chicken breast, pearl barley, white wine, chestnut mushroom, thyme leaf, chicken stock, parmesan, chive and parmesan.
Barley, chicken & mushroom risotto
Course: Healthy Italian
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, chopped
- Parmesan: 3 tbsp grated parmesan
- Chicken Breast: 3 skinless chicken breasts, cut into chunky pieces
- Olive Oil: 1 tbsp olive oil
- Butter: 1 tbsp butter
- Chive: snipped chives, to serve (optional)
- Shallot: 2 large shallots, finely sliced
- Chicken Stock: 1l hot chicken stock
- White Wine: 250ml white wine
- Thyme Leaf: 1 tbsp thyme leaf
- Chestnut Mushroom: 400g mixed wild and chestnut mushroom, chopped
- Pearl Barley: 300g pearl barley
Directions
- In a large heavy saucepan, heat the butter and oil. Saute the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
- 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 3/4 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.
