Barley, chicken & mushroom risotto

Barley, chicken & mushroom risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
564
protein
42g
carbs
61g
fat
12g
saturates
5g
fibre
3g
sugar
3g
salt
1.1g

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 leaf
  • 1l hot chicken stock
  • 3 tbsp grated parmesan
  • snipped chives, to serve (optional)
  • parmesan shavings, to serve (optional)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, October 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
frawla1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this last week! added some more wine to the mix, used chestnut, portobello and normal white mushrooms.... it was Amazing! the barley remains a bit al dente.. added a leek to the beginning when i cooked the onion too and that was great.. the mushrooms gave it such a nice colour. I think I would prefer this without chicken in it.. and as an accompaniment to some nice pork and apple sausages or just as it is as a veggie option... definitely recommend!

lizzibeff's picture

I made the recipe with ingredients as stated (except for subbing chicken breast for thighs), and it is really lovely. I increased the cooking time to an hour and would probably have further increased that if I'd had the time as I like my pearl barley on the squiggly-side rather than al-dente. Will make again but I'll stick it in my rice cooker next time.

The flavours are delicious. I didn't need to season, the stock was enough.

peaches_xuk's picture

Tasted lovely but gave myself and husband the worst wind for over 18 hours that I have ever experienced! Proceed with caution!

jeward's picture

Great, used red wine as open already, and dried mushrooms too, soaking and using the soaking liquid too, tasted fab, very earthy, low GI, served with salad as its summer

ludzkows's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made it last night and it was superb.I Used risotto rice instead of barley and dry wild mushrooms instead of chestnut mushrooms. It will defo become one of regular meals.

patriciaf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

forgot to rate above review!

patriciaf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night and it was so tasty and very, very easy. I replaced the chicken with turkey breast and used half barley and half risotto rice. Also didn't want to open a bottle of wine so I used dry Martini

claireym99's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a really earthy winter dinner, I used pork instead of chicken, added leeks and it was great!

Questions

Tips