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Barley Risotto With Julienne Chicken And Parmesan

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  Olive oil 1 Tablespoon
  Diced carrot 3⁄4 Cup (12 tbs)
  Sprig thyme 1
  Diced celery 3⁄4 Cup (12 tbs)
  Sliced leek 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.

Recipe Summary

Cook Time: 
25 Minutes

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Barley Risotto With Julienne Chicken And Parmesan Recipe