Mushroom Chicken Barley Risotto Recipe

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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.

—misssusan

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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.

—Ginny

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9 Ratings

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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.

—LGHANSEN

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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.

—LARANEFF

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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.

—brooke&ashlea

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May 21, 2012

Ann thought this was excellent.

—Rex Hutcheson

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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.

—Deb C

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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.

Nutritional Information

Mushroom Chicken Barley Risotto

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 447
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
** Saturated Fat 6.4g 32 %
Cholesterol 63mg 21 %
Sodium 627mg 25 %
Potassium 569mg 16 %
Total Carbohydrates 50.9g 16 %
Dietary Fiber 8.8g 35 %
Protein 30g 60 %
Sugars 8.7g
Vitamin A 9 %
Vitamin C 7 %
Calcium 54 %
Iron 23 %
** Thiamin 20 %
** Niacin 115 %
** Vitamin B6 31 %
** Magnesium 29 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.