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Mushroom Chicken Barley Risotto

By: Cami  
"Pearl barley is a good substitution for arborio rice in risotto."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 333 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 2 tablespoons balsamic vinegar
  • 3 1/2 cups water
  • 1 1/2 cups vegetable stock
  • 1 tablespoon olive oil
  • 1 large chopped onion
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1 1/2 cups sliced fresh mushrooms
  • 1 cup 1% milk
  • 1/4 cup fat-free evaporated milk
  • 1 cup pearl barley
  • 1 teaspoon butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Place chicken breasts in a baking dish and coat with balsamic vinegar.
  2. Bake the chicken breasts in the preheated until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into small pieces. Set aside.
  3. In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat. Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the 1% milk and the evaporated milk into the same saucepan and heat for 2 minutes. Stir in the barley. Reduce the heat to medium and stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 1 cup of broth left. Stir in the chicken with the last cup of broth. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese, and Romano cheese before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 447 | Total Fat: 14.2g | Cholesterol: 63mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by LGHANSEN 
I thought this tasted great. I did make one small change, i cubed the chicken and cooked it in... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2009 by brooke&ashlea 
Never had barley before in my life. It was good but had a strange taste and texture. I... MORE

 
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