How To Make Barley, Chicken & Mushroom Risotto
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 cup barley
- 2 chicken breasts, diced
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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In a large pot, heat some oil over medium heat. Add the diced chicken and cook until browned. Remove from the pot and set aside.
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In the same pot, melt the butter. Add the onion and garlic and cook until softened.
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Add the barley to the pot and cook for 2 minutes, stirring constantly.
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Pour in the white wine and stir until absorbed.
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Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more.
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After about 30 minutes, when the barley is tender, add the cooked chicken and mushrooms to the pot. Cook for an additional 5 minutes.
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Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
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Serve the risotto hot, garnished with fresh parsley.
Nutrition
- Calories : 425kcal
- Total Fat : 12g
- Saturated Fat : 6g
- Cholesterol : 71mg
- Sodium : 1178mg
- Total Carbohydrates : 43g
- Dietary Fiber : 8g
- Sugar : 3g
- Protein : 39g
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