Barley, chicken & mushroom risotto - Good Food Middle East
Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2 large shallots, finely sliced
- 1 garlic clove, chopped
- 3 skinless chicken breasts, cut into chunky pieces
- 300g pearl barley
- 250ml white wine
- 400g mixed wild and chestnut mushrooms, chopped
- 1 tbsp thyme leaf
- 1l hot chicken stock
- 3 tbsp grated parmesan
- snipped chives, to serve (optional)
- parmesan shavings, to serve (optional)
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