Chicken And Pearl Barley Risotto Recipe

Recipe By Slurrp

Chicken and Pearl Barley Risotto is a hearty and comforting dish that combines tender chicken, nutty pearl barley, and flavorful vegetables. This creamy risotto is cooked slowly, allowing the barley to absorb all the delicious flavors of the chicken broth and white wine. The addition of sautéed onions, garlic, and herbs adds depth and aroma to the dish. Serve this satisfying risotto as a main course or as a side dish with a green salad.

4.7
26 Rating -
Rate
Non Vegdiet
1hr 10minstotal
1hr 10m.total
Chicken And Pearl Barley Risotto
plan
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ingredients serve

Ingredients for Chicken And Pearl Barley Risotto Recipe

  • 1 tablespoon Olive Oil
  • 1/2 pound Boneless, Skinless Chicken Breasts, Diced
  • 1/2 Onion, Chopped
  • 1 cloves Cloves Garlic, Minced
  • 1/2 cup Pearl Barley
  • 1/4 cup White Wine
  • 2 cup Chicken Broth
  • 1/4 cup Grated Parmesan Cheese
  • 1 tablespoon Chopped Fresh Herbs
  • As required Salt And Pepper To Taste

Directions: Chicken And Pearl Barley Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced chicken and cook until browned.
  • STEP 2.Remove the chicken from the pan and set aside. In the same pan, add chopped onions and garlic. Sauté until onions are translucent.
  • STEP 3.Add pearl barley to the pan and stir to coat with the onion and garlic mixture. Pour in white wine and cook until the liquid is absorbed.
  • STEP 4.Gradually add chicken broth, stirring constantly, until the barley is cooked and the risotto is creamy. This will take about 30-40 minutes.
  • STEP 5.Stir in cooked chicken, grated Parmesan cheese, and chopped fresh herbs. Season with salt and pepper to taste.
  • STEP 6.Remove from heat and let the risotto rest for a few minutes before serving. Garnish with additional Parmesan cheese and herbs, if desired.
  • STEP 7.Serve the chicken and pearl barley risotto hot as a main course or as a side dish with a green salad.

Cooking Tips

  • To make the risotto extra creamy, stir in a tablespoon of butter at the end.
  • You can add vegetables like peas, mushrooms, or spinach to the risotto for added flavor and nutrition.
  • If you prefer a vegetarian version, you can omit the chicken and use vegetable broth instead of chicken broth.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of chicken broth or water to the risotto and heat in a saucepan over medium heat until warmed through.
  • Serve the reheated risotto with a sprinkle of fresh herbs and grated Parmesan cheese.
Nutrition
value
2041
calories per serving
23 g Fat117 g Protein317 g Carbs62 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    117g
  • Carbs
    317g
  • Fiber
    62g

MacroNutrients

  • Carbs
    317g
  • Protein
    117g
  • Fiber
    62g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    4284mg
  • Iron
    98mg
  • Vitamin A
    2519mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    920mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    219mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    696mg
  • Manganese
    8mg
  • Phosphorus
    2368mg
  • Selenium
    181mcg
  • Zinc
    29mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp