Budget Menu & Dirt Cheap Recipes Dietary Concern Recipes Barley Mushroom Risotto with Chicken

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      Barley Mushroom Risotto with Chicken

      1 tbs unsalted butter
      10 oz cremini mushrooms, thinly sliced
      12 oz boneless, skinless chicken breasts, sliced into 1/2-inch pieces
      5.5 cups low sodium chicken or vegetable broth
      1 tbs olive oil
      1 yellow onion, chopped
      1 cup pearled barley
      1/4 cup chopped flat-leaf Italian parsley
      1/4 cup grated Parmesan cheese
      salt and pepper, to taste
      fresh lemon juice, to taste

      Heat butter in a large skillet over medium high heat. Add the mushrooms and saute for 5 min, stirring occasionally, until the mushrooms are turning golden brown.

      Add the chopped chicken to the skillet and cook for another 5 min, until the chicken is completely cooked through.

      Transfer the mixture to a plate and set aside.

      In a small pot, bring the broth to a boil and then turn off the heat.

      Heat the olive oil in the large skillet over medium high heat and add the onion. Saute for 5 min.

      Add the barley to the onion and saute for 1 min. Add 2 cups of the warm broth and bring to a boil. Reduce heat to a simmer, until most of the broth is absorbed, stirring frequently.

      Add remaining broth 1/2 cup at a time, allowing the broth to be absorbed before adding more and stirring frequently until the barley is tender, about 50 min.

      During the last 5 min of cooking, stir in the mushroom and chicken mixture.

      Finish the dish with fresh parsley and grated Parmesan. Add additional salt and pepper and a squeeze of fresh lemon juice to taste. 
      Serves 6Barley Mushroom Risotto

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Budget Menu & Dirt Cheap Recipes Dietary Concern Recipes Barley Mushroom Risotto with Chicken