Chicken Pearl Barley Risotto Recipes

BARLEY, CHICKEN & MUSHROOM RISOTTO

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

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 1h

Number Of Ingredients 13

Barley, chicken & mushroom risotto image

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

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)

CHORIZO & ROSEMARY PEARL BARLEY RISOTTO

Replace the usual rice with filling, storecupboard barley. Spicy Spanish sausage provides a rich flavour and vibrant colour

Provided by Katy Greenwood

Categories Main course

Time 55m

Number Of Ingredients 7

Chorizo & rosemary pearl barley risotto image

Steps:

Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside.
Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften. Add the pearl barley and stir well to coat in the oil, before tipping in the chopped tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with a little extra water as you go.
Season and stir in the rosemary and chorizo to serve.

Nutrition Facts : Calories 497 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.6 milligram of sodium

Ingredients

225 chorizo ring, sliced
1 onion, finely chopped
1 garlic clove, finely chopped
300g pearl barley
400g can chopped tomato with sliced olives
1l hot chicken stock, made with 1 stock cube
2 stalks rosemary, leaves chopped

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CREAMY BARLEY RISOTTO WITH MUSHROOMS AND SPINACH

Web Oct 15, 2014 Victory! Mushrooms. You can use any mushroom you enjoy, with the exception of white button mushrooms, which don’t have …
From wellplated.com
4.9/5 (9)
Total Time 50 mins
Category Main Course, Side Dish
Calories 526 per serving

Brush off the mushrooms with a barely damp paper towel. Cut the creminis into thick slices. Remove the stems from the portobella caps, cut the caps into thick slices and halve. In a medium pot, heat the stock to just below a simmer.
In a wide, deep pot such as a Dutch oven, heat 1 tablespoon olive oil over medium-high. Add the mushrooms, 1/2 teaspoon salt, and 1 clove minced garlic and sauté until the mushrooms are browned, soft, and give up their liquid. With a slotted spoon, transfer the mushrooms to a small bowl and set aside, then pour the mushroom’s leftover liquid into the saucepan along with the chicken stock.
Reduce heat to low and add another 1 tablespoon olive oil to the Dutch oven. Wait a minute to ensure the temperature of the pot decreases (this will prevent the garlic from burning). Add 3 cloves minced garlic and sauté just until fragrant, about 15 seconds, watching carefully so that the garlic doesn’t burn. Add the spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stirring to combine. Cover the pot and let steam for 2 minutes, then uncover, increase the heat to high, and stir for another minute, just until the spinach wilts. With a slotted spoon, transfer the spinach to a bowl and set aside. Discard any excess liquid that has cooked out of the spinach.
Reduce heat to medium. Add butter and remaining 1 tablespoon olive oil and heat until the butter melts. Add the sliced fennel and chopped onion and cook stirring often, until the vegetables soften, 3 to 5 minutes. Add the barley and stir to coat with the butter and olive oil. Cook for 2 minutes, stirring often, then add the dried thyme, bay leaf, remaining garlic clove, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 1 additional minute. Add the wine. Stir and cook for 2 minutes.

Chicken Pearl Barley Risotto Recipes

BARLEY, CHICKEN & MUSHROOM RISOTTO

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

CHORIZO & ROSEMARY PEARL BARLEY RISOTTO

Replace the usual rice with filling, storecupboard barley. Spicy Spanish sausage provides a rich flavour and vibrant colour

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