Barley Risotto with Julienne Chicken and Parmesan

recipe
Chef Joachim Splichal garnished this dish with additional cooked chicken breast strips, parsley, carrot, celery, red onion, and reduced chicken stock.

Yield:

9 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

Chef Joachim Splichal,

Patina Restaurant, Hollywood, California,

Cooking Light

January 1996
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