Barley Risotto Recipe with Chicken Mushrooms and Edamame

Ingredients

• 4 cups of Massel Liquid Stock Chicken Style
• 2 tablespoons extra virgin olive oil
• 2 teaspoons butter
• 1 large onion diced
• 3 cloves garlic chopped
• 1 long red chili deseeded and chopped
• 1 cup pearled barley (use quinoa to make gluten-free)
• 1/2 cup dry white wine
• 3 chicken thigh fillets each cut into 4 pieces
• 200g/7oz mushrooms quartered
• 2 medium zucchinis cut in half lengthways then sliced 1cm wide
• 1/2 cup shelled edamame (can replace with 2 cups baby spinach leaves)
• 1 tablespoon light soy sauce
• Freshly ground black pepper to taste