Barley, mushroom and chicken risotto
Indulge in a hearty and comforting Barley, Mushroom, and Chicken Risotto featuring tender chicken thighs, earthy mushrooms, and creamy parmesan. This dish is enriched with wholesome pearl barley and fresh spinach, making it a deliciously satisfying meal perfect for any occasion. Enjoy the balanced flavors of garlic, white wine, and olive oil in every bite. Ideal for weeknight dinners or special gatherings!
- 15 Apr 2024
- Cook time 55 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Barley, mushroom, and chicken risotto is a delicious and hearty dish perfect for a comforting meal. This recipe combines the nutty flavor of barley with tender chicken thighs and savory mushrooms, all brought together by a rich, creamy chicken gravy. Spinach adds a fresh, healthy touch, and a splash of white wine elevates the overall flavor. Not only is this dish delicious, but it's also filled with nutritious ingredients, making it a wholesome option for dinner.
Ingredients:
Instructions:
- Dice the onion.
- Slice the mushrooms.
- Mince the garlic cloves.
- Trim excess fat from the chicken thighs and season with salt and pepper.
- In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add the chicken thighs and cook for about 5-7 minutes per side, or until golden brown and cooked through.
- Remove the chicken thighs from the skillet and set aside. Once cool, shred the chicken into bite-sized pieces.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the diced onion and cook for about 5 minutes, or until softened.
- Add the sliced mushrooms and cook for another 5 minutes, or until they release their moisture and become tender.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the pearl barley to the skillet with the vegetables and stir well.
- Cook the barley for about 2-3 minutes, allowing it to lightly toast.
- Pour in the white wine and stir, scraping any browned bits from the bottom of the skillet.
- Cook until the wine is mostly absorbed.
- Begin adding the chicken gravy, one cup at a time, stirring frequently.
- Allow the barley to absorb most of the liquid before adding the next cup of gravy.
- Repeat this process until all the gravy is used and the barley is tender, about 25-30 minutes.
7. Combine Everything:
- Stir in the shredded chicken.
- Add the spinach and cook until wilted, about 2-3 minutes.
- Mix in the grated parmesan cheese, stirring until it is melted and well combined.
8. Season and Serve:
- Taste the risotto and season with additional salt and pepper if needed.
- Serve the risotto hot, garnished with extra parmesan cheese, if desired.
Tips:
- Prepare all your ingredients before you start cooking to ensure a smooth process.
- Use a good quality chicken gravy to enhance the overall taste of the dish.
- Cook the chicken thighs until they are golden brown to add more flavor to the risotto.
- Don't rush the process of cooking barley; it needs time to absorb the flavors of the gravy and wine to reach the perfect texture.
- Feel free to add additional vegetables like peas or carrots for extra flavor and nutrients.
- Stir the risotto occasionally to prevent it from sticking to the pot and to help release the starches that make the dish creamy.
- For a vegetarian version, substitute the chicken thighs with more mushrooms or a vegetable of your choice and use vegetable stock instead of chicken gravy.
Barley, mushroom, and chicken risotto is a satisfying and flavorful dish that can be a delightful addition to your dinner table. With its blend of rich, creamy textures and earthy flavors, it's sure to please everyone. Follow the tips provided to ensure you get the best results, and don't hesitate to make slight adjustments to suit your personal taste preferences. Enjoy cooking this wholesome and delicious meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 630kcal | 25% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 11g | 29% |
| Sugar 5g | 5% |
| Fat | |
| Fat 30g | 37% |
| Saturated 8g | 27% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 90mg | 17% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.64mg | 50% |
| Vitamin B3 10mg | 64% |
| Vitamin B6 0.73mg | 43% |
| Vitamin B9 77ug | 18% |
| Vitamin B12 0.78ug | 32% |
| Vitamin C 11mg | 13% |
| Vitamin E 0.89mg | 6% |
| Vitamin K 110ug | 95% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.59mg | 0% |
| Iron, Fe 2.96mg | 27% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 470mg | 37% |
| Potassium, K 880mg | 26% |
| Selenium, Se 54ug | 103% |
| Sodium, Na 880mg | 58% |
| Zinc, Zn 3.62mg | 33% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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