Chicken And Mushroom Risotto Recipe Recipe - Better Homes & Gardens Australia
Looking for the ultimate chicken and mushroom risotto? This pearl barley one is a winner.
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Ingredients
- 60g butter, chopped
- 2 Tbsp extra virgin olive oil
- 8 chicken thigh cutlets, skin removed
- 300g Swiss brown mushrooms, thickly sliced
- 1 large leek, thinly sliced
- 4 cloves garlic, very thinly sliced
- 1 Tbsp lemon thyme leaves
- ½ cup dry white wine
- 1½ cups pearl barley
- 1 litre chicken stock
- Sea-salt flakes and freshly ground black pepper, to season
- 1 bunch Tuscan kale, stems removed, leaves shredded
- ¾ cup finely grated parmesan
- PARMESAN ROUNDS
- 1 cup finely grated parmesan
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