Creamy Chicken Mushroom Barley Risotto
Ingredients
The base
-
6
cups
chicken broth
-
2
cups
water
The sauté
-
3-4
tbsp
extra-virgin olive oil
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
8
oz
sliced mushrooms
-
a sprinkle
salt and pepper
The risotto
-
1
cup
pearl barley
-
½
cup
white wine or dry vermouth (optional)
-
½
cup
grated Parmesan cheese
-
1½
cups
diced leftover cooked chicken
-
2-3
tbsp
finely chopped fresh parsley
Instructions
- Bring chicken broth and water to a slow simmer in a medium saucepan.
- Heat olive oil in a large skillet over medium heat; add onions and garlic, cooking until soft.
- Add mushrooms and cook until golden brown.
- Stir in barley and cook until well coated and slightly toasted.
- Pour in white wine or vermouth and stir until absorbed.
- Gradually add warm chicken broth, about 1 cup at a time, stirring constantly until absorbed.
- Continue adding broth and stirring for about 45 minutes until risotto is tender and creamy.
- Once cooked, stir in Parmesan cheese and then add the leftover chicken gently.
- Serve immediately, topped with more Parmesan and parsley.
Nutrition Facts (estimated)
Servings
2
Calories
508
Total fat
22g
Total carbohydrates
53g
Total protein
26g
Sodium
1537mg
Cholesterol
101mg
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