Barley, mushroom and chicken risotto

Barley, mushroom, and chicken risotto combines nutty barley with tender chicken thighs and savory mushrooms, simmered in a creamy chicken gravy. Finished with fresh spinach and parmesan, this hearty dish is perfect for a comforting meal.

21 Apr 2026
Cook time 55 min
Prep time 15 min

Ingredients:

3 cups chicken gravy
2 tbsp olive oil
4 chicken thighs
1 onion
1 cup mushrooms
2 garlic cloves
1 cup white wine
1 cup pearl barley
1/2 cup grated parmesan cheese
3 cups spinach

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.

Instructions:

1. Prepare Ingredients:
- Dice the onion.
- Slice the mushrooms.
- Mince the garlic cloves.
- Trim excess fat from the chicken thighs and season with salt and pepper.

2. Cook the Chicken:
- 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.

3. Sauté the Vegetables:
- 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.

4. Toast the Barley:
- 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.

5. Deglaze with Wine:
- Pour in the white wine and stir, scraping any browned bits from the bottom of the skillet.
- Cook until the wine is mostly absorbed.

6. Add Chicken Gravy:
- 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.

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!

Barley, mushroom and chicken risotto FAQ:

What is the recommended baking time for the risotto?

This risotto is not baked; it is cooked on the stovetop. Once the chicken and vegetables are sautéed, and the barley is toasted, you will gradually add chicken gravy over a period of about 25-30 minutes until the barley is tender and absorbs the liquids.

How do I know when the barley is done cooking?

The barley is done when it has absorbed most of the liquid and is tender to the bite, similar to al dente pasta. This usually takes about 25-30 minutes of cooking with the added gravy.

Can I store leftover risotto and how long will it last?

Yes, you can store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to loosen it and warm it over medium heat.

What can I substitute for pearl barley in this recipe?

If you don't have pearl barley, you can use arborio rice as a substitute. Keep in mind that the cooking time and liquid absorption will vary slightly, so monitor it closely.

What can I use instead of white wine in the risotto?

If you prefer not to use white wine, you can substitute it with an equal amount of chicken broth or broth diluted with a splash of vinegar or lemon juice to mimic the acidity.

Cooking 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.

Nutrition Facts

4 Servings
Calories 630kcal
Protein 30g
Carbohydrates 60g
Fiber 11g
Sugar 5g
Fat 30g

Barley, mushroom and chicken risotto