
Pearl Barley Risotto with Vegetables and Chicken

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Hearty vegetables and sweet broth-infused barley grains make this risotto a light and nutritious dish. Omit chicken and use chicken-style or vegetable stock for a vegetarian / vegan version.
ingredients
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serves: 4
4 cups salt-reduced vegetable stock
1/2 cup pearl barley
1 carrot, cubed
1 parsnip, cubed
2 sticks celery cubed
2 waxy potatoes, cubed
1 can (220g) of peas
1 leaf bay
Salt and pepper to taste
4 pieces chicken thighs, cut bite-size try to use organic or at least free range
1 tbsp chopped parsley or dill, to serve
Servings Per Recipe: 4
Amount per Serving
Calories: 669
- Total Fat: 32.1 g
- Saturated Fat: 8.6 g
- Trans Fat: 0.2 g
- Cholesterol: 185.2 mg
- Sodium: 743.6 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 9.9 g
- Sugars: 7.8 g
- Protein: 38.6 g
preparation

comments
Mommy_loves_to_cook
November 29, 2011