Barley Risotto with Julienne Chicken and Parmesan

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 12%
  • Fat: 3.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.6g
  • Carbohydrate: 33.9g
  • Fiber: 6.9g
  • Cholesterol: 46mg
  • Iron: 2mg
  • Sodium: 362mg
  • Calcium: 74mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Barley Risotto with Julienne Chicken and Parmesan Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy