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Barley Risotto with Julienne Chicken and Parmesan

Yield 9 servings (serving size: 1 cup)
Chef Joachim Splichal garnished this dish with additional cooked chicken breast strips, parsley, carrot, celery, red onion, and reduced chicken stock.

Ingredients

  • 1 tablespoon olive oil
  • 3/4 cup diced carrot
  • 1 thyme sprig
  • 3/4 cup diced celery
  • 3/4 cup thinly sliced leek
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch strips
  • 1 3/4 cups uncooked pearl barley (about 12 ounces)
  • 6 cups fat-free chicken broth
  • 1 cup water
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 281
  • caloriesfromfat 12 %
  • fat 3.8 g
  • satfat 1.1 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 27.6 g
  • carbohydrate 33.9 g
  • fiber 6.9 g
  • cholesterol 46 mg
  • iron 2 mg
  • sodium 362 mg
  • calcium 74 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add carrot and thyme; sauté 1 minute. Add celery, leek, and onion; sauté 1 minute. Add salt, pepper, and chicken; sauté 5 minutes. Add barley; sauté 1 minute.

  2. Add broth and water; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat; discard thyme sprig. Stir in parsley and cheese.