Oven-baked chicken, bacon and barley risotto recipe
We've used a mixture of rice and pearl barley in this baked chicken risotto to create a nuttier texture with a little more bite.
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Ingredients
- 2-3 tbsp olive oil
- 4 free-range skinless chicken thigh fillets, cut into chunks
- 200g smoked bacon lardons
- 2 banana shallots, sliced
- 1 large celery stick, finely chopped
- 1 large carrot, finely chopped
- 4 fresh rosemary sprigs, leaves picked and chopped
- 175g risotto rice
- 175g pearl barley
- 200ml fino sherry
- 750ml chicken or vegetable stock
- 50g butter
- 50g parmesan, grated, plus extra shavings to serve
- Handful parsley leaves to serve
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