Mushroom Chicken Barley Risotto Recipe - Allrecipes.com
Mushroom Chicken Barley Risotto Recipe
  • READY IN hrs

Mushroom Chicken Barley Risotto

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2010

Excellent! Very rich. I only had skim/fat free mik, which worked fine. I will cut the romano cheese down to about 1/8-1/4 cup next time I make it. While it is delicious, it's worth noting that this dish (like regular risotto) is very labor intensive--you are standing at the stove stirring nonstop for about an hour.

 
Most Helpful Critical Review
Jan 25, 2010

Nobody in my family enjoyed this meal. I made exactly as is but it had an odd flavor. I typically love barley but this wasn't good.

 
Nov 03, 2009

I thought this tasted great. I did make one small change, i cubed the chicken and cooked it in a tsp of the olive oil, then added just 1 tbsp balsamic vinegar (instead of 2) at the end of cooking to glaze the chicken, then set it aside. Then I continued the recipe in the same pot.

 
Mar 01, 2011

I did a little tweaking - poached the chicken. Didn't use water - it has no flavor - used stock & wine. Needed more liquid/time to get the barley cooked. See my custom version for notes.

 
Sep 17, 2009

Never had barley before in my life. It was good but had a strange taste and texture. I recommend adding some seasonings of your own because it was kind of bland. My dad used hot sauce and said it made it 10 times better.

 
May 21, 2012

Ann thought this was excellent.

 
Mar 11, 2013

I chose this recipe to use a left-over roasted chicken breast. I also used my homemade chicken broth instead of the vegetable broth just as a personal preference. We thought this was a great dish. This is not the quickest dish to make, but certainly it is very healthy and filling.

 
Jun 24, 2014

This dish is a hearty, filling dish that is easy to make vegetarian. The barley is an interesting substitution for rice that lends this towards a winter meal. I followed the directions exactly, and it turns out creamy, with just the right amount of chew. I'd recommend.

 

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Nutrition

  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 627 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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