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.