Barley Risotto with Chicken

Chef Thomas

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!

Nutrition

Calories

1973 cal

Fat

46 g

Carbs

316 g

Protein

89 g

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