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Barley, chicken & mushroom risotto

Barley, chicken & mushroom risotto

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
Nutrition: per serving
low insalt1.1g


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


  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2012

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A star rating of 4.7 out of 5.27 ratings

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