MUSHROOM CHICKEN BARLEY RISOTTO
Pearl barley is a good substitution for arborio rice in risotto.
Provided by Camille Watson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts in a baking dish and coat with balsamic vinegar.
- Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into small pieces. Set aside.
- In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat.
- Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the 1% milk and the evaporated milk into the same saucepan and heat for 2 minutes. Stir in the barley.
- Reduce heat to medium and stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 1 cup of broth left. Stir in the chicken with the last cup of broth. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese, and Romano cheese before serving.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 50.9 g, Cholesterol 62.9 mg, Fat 14.2 g, Fiber 8.8 g, Protein 30 g, SaturatedFat 6.4 g, Sodium 530.1 mg, Sugar 8.7 g
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chan mae
[email protected]This was the worst risotto I've ever had. The barley was undercooked and the chicken was dry. I would not recommend this recipe.
Shankar Thapa
[email protected]I thought this risotto was just okay. The flavors were a bit bland for my taste. I would probably try a different recipe next time.
Carly Garver
[email protected]This was a really good risotto! The flavors were well-balanced and the barley gave it a nice texture. I would definitely make this again.
Nishan Kishan
[email protected]I've made this risotto several times now and it's always a hit. It's a great weeknight meal because it's quick and easy to make.
Kalpana Yadav
[email protected]This risotto was delicious! The barley added a nice nutty flavor and the mushrooms and chicken were cooked perfectly. I would definitely recommend this recipe.
Upeksha Ilario
[email protected]I love the combination of mushrooms, chicken, and barley in this risotto. It's a hearty and flavorful dish that's perfect for a cold night.
Faisal Hayat
[email protected]This was my first time making risotto and it turned out great! The instructions were clear and easy to follow. I will definitely be making this again.
Nepal Mero
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone loved it. I especially liked the addition of the white wine, which gave it a nice depth of flavor.
Peter Eirhart
[email protected]This recipe was easy to follow and the risotto turned out creamy and delicious. I would recommend using a good quality chicken broth to really bring out the flavor.
Sembilan belas Tigatiga
[email protected]I'm not usually a fan of barley, but I really enjoyed it in this risotto. The mushrooms and chicken were also cooked perfectly. Overall, this was a great dish!
Kester Chilewani
[email protected]This mushroom chicken barley risotto was a hit with my family! The flavors were rich and complex, and the barley added a nice chewy texture. I will definitely be making this again.