adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barley, mushroom and chicken risotto
Barley, mushroom and chicken risotto
0 Likes
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Elevate your chicken and mushroom risotto with the addition of barley for a delicious twist!
Ingredients:
  • 750ml chicken stock
  • 36.40 gm extra virgin olive oil
  • 500g Chicken Thigh Fillets, cut into 2cm pieces
  • 1 brown onion, sliced
  • 300g mixed mushrooms, halved or quartered if large
  • 250ml white wine
  • 200g pearl barley
  • 40g parmesan
  • 120g baby spinach leaves
Instructions:
  • In a medium saucepan, combine the stock and 1 cup (250ml) water. Bring to a boil, then reduce heat to low and cover to keep warm.
  • Heat the oil in a large saucepan until sizzling. Sear the chicken for 6 minutes until perfectly cooked, then transfer to a heatproof bowl.
  • In the same pan, heat the rest of the oil over medium-high heat. Sauté the onion and mushroom until the mushroom is browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and cook until reduced by half, about 2 minutes. Add the barley and stock mixture, bring to a boil, then reduce the heat to medium-low. Cover and simmer for 40 minutes until the barley is tender and the liquid is nearly evaporated, stirring occasionally. Enjoy!
  • Mix in half of the parmesan and the spinach, then generously garnish the risotto with the remaining parmesan before serving.

Similar Recipes