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Mushroom Chicken Barley Risotto

Mushroom Chicken Barley Risotto

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Cami

Cami

Pearl barley is a good substitution for arborio rice in risotto.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Place chicken breasts in a baking dish and coat with balsamic vinegar.
  2. Bake the chicken breasts in the preheated until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into small pieces. Set aside.
  3. In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat. Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the 1% milk and the evaporated milk into the same saucepan and heat for 2 minutes. Stir in the barley. Reduce the heat to medium and stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 1 cup of broth left. Stir in the chicken with the last cup of broth. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese, and Romano cheese before serving.
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Reviews

misssusan
12

misssusan

1/5/2010

Excellent! Very rich. I only had skim/fat free mik, which worked fine. I will cut the romano cheese down to about 1/8-1/4 cup next time I make it. While it is delicious, it's worth noting that this dish (like regular risotto) is very labor intensive--you are standing at the stove stirring nonstop for about an hour.

LGHANSEN
10

LGHANSEN

11/3/2009

I thought this tasted great. I did make one small change, i cubed the chicken and cooked it in a tsp of the olive oil, then added just 1 tbsp balsamic vinegar (instead of 2) at the end of cooking to glaze the chicken, then set it aside. Then I continued the recipe in the same pot.

LARANEFF
4

LARANEFF

3/1/2011

I did a little tweaking - poached the chicken. Didn't use water - it has no flavor - used stock & wine. Needed more liquid/time to get the barley cooked. See my custom version for notes.

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