Barley Risotto with Julienne Chicken and Parmesan |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
Chef Joachim Splichal garnished this dish with additional cooked chicken breast strips, parsley, carrot, celery, red onion, and reduced chicken stock. Ingredients:
1 tablespoon olive oil |
3/4 cup diced carrot |
1 thyme sprig |
3/4 cup diced celery |
3/4 cup thinly sliced leek |
1/2 cup finely chopped onion |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch strips |
1 3/4 cups uncooked pearl barley (about 12 ounces) |
6 cups fat-free chicken broth |
1 cup water |
1/3 cup chopped fresh flat-leaf parsley |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add carrot and thyme; sauté 1 minute. Add celery, leek, and onion; sauté 1 minute. Add salt, pepper, and chicken; sauté 5 minutes. Add barley; sauté 1 minute.
2. Add broth and water; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat; discard thyme sprig. Stir in parsley and cheese.
|
|