BARLEY, CHICKEN & MUSHROOM RISOTTO

Barley, chicken & mushroom risotto image

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

Provided by Jennifer Joyce

Time 1h

Number Of Ingredients 13

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

Steps:

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.
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.

Nutrition Facts : Calories 564 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.1 milligram of sodium