Barley Risotto With Chicken, Mushrooms And Greens
This hearty and flavorful barley risotto is a satisfying dish that combines earthy mushrooms, tender chicken, and vibrant dandelion greens. The creamy texture and rich flavors make for a comforting meal that is perfect for chilly evenings.
— Constant Cookbook
Ingredients
- 6 cups chicken broth
- 1 1/2 Tbs. olive oil
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 2 cups sliced cremini mushrooms
- 1/4 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 cup dry white wine
- 1 cup pearl barley
- 3 cups dandelion greens, cut into bite-size pieces
- 2 cups diced or shredded cooked chicken
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
- In a saucepan over medium-high heat, bring the broth to a simmer. Turn off the heat, cover and keep warm.
- In a large saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the mushrooms, the 1/4 tsp. salt and a few grindings of pepper. Cook, stirring frequently, until the mushrooms release their juices and start to brown, 4 to 5 minutes. Add the wine and bring to a boil for 1 minute.
- Add 5 cups of the hot broth and the barley. Reduce the heat to medium-low, cover and simmer, stirring occasionally and adding more broth 1/4 cup at a time if the barley becomes dry, until the barley is tender, about 45 minutes.
- Stir in the dandelion greens and more broth, if needed. Cook, uncovered, until the greens are wilted, about 2 minutes. Stir in the chicken and cook for 1 minute to heat through. Stir in the cheese and season with salt and pepper. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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