Chicken and mushroom pearl barley risotto
A creamy, nutty barley risotto with chicken, mushrooms and thyme that keeps you full for hours.
- Time55 min
- LevelEasy
- Costabout £1.43 a head
Ingredients
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Method
- 1
Spray a large pan and fry the chicken for 5 minutes until golden. Lift it out.
5 min - 2
Spray again and cook the mushrooms for 6 minutes until browned, then add the onion, garlic and thyme for 3 minutes.
9 min - 3
Stir in the barley and half the stock. Simmer, stirring now and then, adding more stock as it is absorbed, for 35 minutes until the barley is tender with a creamy bite.
35 min - 4
Return the chicken, add the peas and cook for 5 minutes.
5 min - 5
Stir in the lemon juice and parsley and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.