Mushroom Barley Risotto and Chicken

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Mushroom Barley Risotto and 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 6

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