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Barley, chicken & mushroom risotto

Barley, chicken & mushroom risotto

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Rating: 5 out of 5.25 ratings
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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
HighlightNutrientUnit
kcal564
fat12g
saturates5g
carbs61g
sugars3g
fibre3g
protein42g
low insalt1.1g
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Ingredients

Method

  • 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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Overall rating

Rating: 5 out of 5.25 ratings
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