Chicken and mushroom pearl barley risotto recipe
Try this fantastic risotto made with pearl barley, chicken, leeks and mushrooms for a delicious, healthy and hearty meal.
See method- Serves 4
- 5 mins to prepare and 45 mins to cook
- 527 calories / serving
Ingredients
- 30ml (2 tbsp) olive oil
- 2 leeks, trimmed and finely sliced
- 2 cloves garlic, finely chopped
- 300g (10oz) pearl barley
- 250ml (8fl oz) white wine
- 1·25 litres (2pt) hot chicken stock
- 4 chicken thighs, trimmed of fat
- 100g (3½oz) mixed wild mushrooms, sliced
- 100g (3½oz) chestnut mushrooms, sliced
- 2 tbsp low fat crème fraîche
- 2 tbsp fresh parsley, chopped
- ¼ bunch fresh tarragon, chopped
- 1 lemon, zested
- 15g (½oz) grated Parmesan
Each serving contains
- Energy
- 2220kJ 527.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 3.1g
- Sugars
- 0g
of the Reference intake
Carbohydrate 54.6gProtein 25.5gFibre 2.9g
Method
- Heat half the olive oil in a heavy-based saucepan, add the leeks and garlic and cook for 2-3 minutes or until the leek has softened. Stir through the barley and cook for 2 minutes. Increase the heat and pour in the wine.
- When the wine has been absorbed, add 750ml (1 1⁄4pt) of the chicken stock. Allow to cook on a gentle simmer for 40 minutes, or until the barley is tender. Add stock if the mixture looks too thick.
- Heat the remaining olive oil in a heavy-based frying pan. Season the chicken thighs well and cut into large chunks. Cook the chicken until cooked through and brown on each side with no pink showing, add the mushrooms and cook for a further 5 minutes. Remove from the heat.
- When the risotto has cooked, stir through the chicken, mushrooms crème fraîche and half the herbs. Ladle into bowls and sprinkle with lemon zest, freshly ground black pepper, the remaining herbs and Parmesan. Serve immediately.
- See more Healthy recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
