Barley Risotto with Chicken
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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

  1. Heat oil in a Dutch oven over medium high heat.
  2. 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.
  3. Add broth and water; bring to a boil. Cover, reduce heat and simmer forty minutes.
  4. Remove from heat; discard thyme sprig. Stir in parsley and cheese.
  5. Garnish with additional parsley and red onion.
  6. Serve hot!

Tags

Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
Courses
First Course

Nutrition

Calories

1973 cal

Fat

46 g

Carbs

316 g

Protein

89 g
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