Barley Risotto with Chicken

Chef Thomas

Ingredients
  

  • 1 tablespoon olive oil
  • 3/4 cup diced carrot
  • 1 thyme sprig
  • 3/4 cup diced celery
  • 3/4 cup thinly sliced leek
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 4 oz. skinned, boneless chicken breast halves, cut into 1/4 inch strips
  • 1 3/4 cup pearl barley about 12 oz.
  • 6 cups fat free chicken broth
  • 1 cup water
  • 1/3 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Heat oil in a Dutch oven over medium high heat.
  • Add carrot and thyme; sauté one minute. Add celery, leek, and onion; sauté one minute. Add salt, pepper and chicken, sauté five minutes. Add barley and sauté one minute.
  • Add broth and water; bring to a boil. Cover, reduce heat and simmer forty minutes.
  • Remove from heat; discard thyme sprig. Stir in parsley and cheese.
  • Garnish with additional parsley and red onion.
  • Serve hot!