Barley, chicken & mushroom risotto

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• claireym99

  18 October 2012

  claireym99 rated and commented on this recipe

  

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

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• FAVE FOOD

  14 November 2012

  FAVE FOOD commented on this recipe

  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

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• FAVE FOOD

  30 November 2012

  FAVE FOOD rated and commented on this recipe

  

  forgot to rate above review!

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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)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Low-fat, Super healthy

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)

PER SERVING

564 kcalories, protein 42g, carbohydrate 61g, fat 12 g, saturated fat 5g, fibre 3g, sugar 3g, salt 1.1 g

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