Barley, chicken & mushroom risotto

Barley, chicken & mushroom risotto

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(23 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 4
Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal564
  • fat12g
  • saturates5g
  • carbs61g
  • sugars3g
  • fibre3g
  • protein42g
  • salt1.1g
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Ingredients

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large shallots, finely sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 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
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • snipped chives, to serve (optional)
  • parmesan shavings, to serve (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments, questions and tips

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patriciaf
30th Nov, 2012
5.05
forgot to rate above review!
patriciaf
14th Nov, 2012
5.05
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
18th Oct, 2012
5.05
This is a really earthy winter dinner, I used pork instead of chicken, added leeks and it was great!

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