Barley, Chicken & Mushroom Risotto
This comforting pearl barley and chicken risotto is a hearty dish that brings together the earthy flavors of mixed wild and chestnut mushrooms with tender chunks of chicken. The creamy texture and rich taste of the dish are enhanced by the addition of white wine and Parmesan cheese, making it a delicious and satisfying meal for any occasion.
— Constant Cookbook
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 mushrooms , chopped
- 1 tbsp thyme leaves
- 1l hot chicken stock
- 3 tbsp grated Parmesan
- snipped chives , to serve (optional)
- Parmesan shavings, to serve (optional)
Instructions
- 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.
- 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.
Cook Time
50M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 564 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 1.1 milligram of sodium
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