Pearl Barley Risotto with Vegetables and Chicken
by:
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
1. To make the risotto, place all risotto ingredients into a large stock pot. Bring to the boil and reduce heat. Simmer for about 35 minutes, stirring occasionally, or until most of the liquid has been absorbed or evaporated.
2. Season with salt and pepper to taste. To serve, sprinkle with chopped parsley or dill just before serving.
Cooks' note:
Tip: to make this into a soup, add extra 2-3 cups of stock and cook for a further 5 minutes.
1
comments
Mommy_loves_to_cook
November 29, 2011