Barley Risotto With Julienne Chicken And Parmesan
|Olive oil||1 Tablespoon|
|Diced carrot||3⁄4 Cup (12 tbs)|
|Diced celery||3⁄4 Cup (12 tbs)|
|Sliced leek||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Boneless skinless chicken breast halves||24 Ounce, cut into 1/4-inch strips|
|Pearl barley||12 Ounce, uncooked|
|Fat free chicken broth||6 Cup (96 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped flat leaf parsley||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Heat oil in a Dutch oven over medium-high heat until hot.
Add carrot and thyme; saute 1 minute.
Add celery, leek, and onion; saute 1 minute.
Add salt, pepper, and chicken; saute 5 minutes.
Add barley; saute 1 minute.
Add broth and water; bring to a boil.
Cover, reduce heat, and simmer 40 minutes.
Remove from heat; discard thyme.
Stir in parsley and cheese.