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Chicken and mushroom barley risotto
Chicken and mushroom barley risotto
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in a healthier risotto with a nutty flair, served alongside flavorful lemon and garlic roasted chicken, and generous sprinkles of Parmesan cheese.
Ingredients:
  • 2 tsp finely grated lemon zest
  • 42.00 gm lemon juice
  • 56.88 gm extra virgin olive oil
  • 20.00 ml fresh thyme leaves
  • 6 garlic cloves, crushed
  • 1.2kg chicken thigh
  • 3 x 500ml Campbell’s Premium Free Range Chicken Stock
  • 25g butter
  • 1 brown onion, finely chopped
  • 200g Swiss brown mushrooms, thickly sliced
  • 200g cup mushrooms, thickly sliced
  • 440.00 gm pearl barley, rinsed
  • 250.00 gm dry white wine
  • 125.00 ml finely grated parmesan
  • 40.40 gm thickened cream
  • Extra fresh thyme, to serve
  • Extra lemon zest, to serve
  • Extra finely grated parmesan, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Mix lemon zest, lemon juice, 2 tablespoons of oil, half of the thyme, and half of the garlic in a large bowl. Add the chicken and rub to coat well. Transfer the chicken to a roasting pan, spooning over any extra oil mixture. Season with salt and pepper. Roast for 40 to 50 minutes until the chicken is golden and cooked through.
  • While your stock is coming to a boil in a large heavy-based saucepan, let it gently simmer on low heat. In a deep, 24cm round (base) heavy-based frying pan, melt butter with the remaining oil over medium heat. Saute the onion for 5 minutes until soft, then add the mushrooms and cook for another 5 minutes until golden. Finally, add the remaining garlic and thyme and cook for 1 minute until fragrant.
  • Stir in the barley, then pour in the wine and let it simmer until reduced by half. Gradually add 1/3 cup of hot stock at a time, stirring occasionally until all the stock is absorbed and the barley is tender, about 30 minutes in total.
  • After removing from heat, gently fold in Parmesan and cream. Cover and let stand for 5 minutes. Season with freshly ground pepper. Spoon chicken over barley mixture and garnish with extra thyme, lemon zest, and grated Parmesan. Serve and enjoy!

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