Barley, chicken & mushroom risotto

1 of 5-a-day 30-60 minutes 4 servings 600 kcal or less alternative grain five a day go with the grain good for you italian rice low gi low in fat mains make ahead one-pot over an hour rice pot supper thickener

N/A

Source

Ingredients

1 tbsp butter

1 tbsp olive oil

2 large shallots , finely sliced

1 garlic clove , chopped

3 skinless chicken breasts , cut into chunky pieces

300g pearl barley

250ml white wine

400g mixed wild and chestnut mushroom , chopped

1 tbsp thyme leaf

1l hot chicken stock

3 tbsp grated parmesan

snipped chives , to serve (optional)

parmesan shavings, to serve (optional)

Method

In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.

Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.