Chicken and mushroom pearl barley risotto recipe

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Half Fat Creme Fraiche

  Tesco

  20g

• Pearled Barley

  Kroger

  300g

• Chicken Stock

  Organic - Kirkland Signature

  6 cup or 1.44kg

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Closed Cup Chestnut Mushrooms

  Sainsbury's

  200g

• Tarragon

  Spices, dried

  1 tbsp, leaves or 2g

• Parsley

  Raw

  1 tbsp or 4g

• Lemons

  Raw, with peel

  ¼ fruit without seeds or 27g

• Parmesan cheese

  Grated

  15g

Directions

1. Heat half the olive oil in a heavy-based saucepan, add the leeksand garlic and cook for 2-3 minutes or until the leek has softened. Stir through the barley and cook for 2 minutes. Increase the heat and pour in the wine.
2. When the wine has been absorbed, add 750ml (1 1⁄4pt) of the chicken stock. Allow to cook on a gentle simmer for 40 minutes, or until the barley is tender. Add stock if the mixture looks too thick.
3. Heat the remaining olive oil in a heavy-based frying pan. Season the chicken thighs well and cut into large chunks. Cook the chicken until cooked through and brown on each side with no pink showing, add the mushrooms and cook for a further 5 minutes. Remove from the heat.
4. When the risotto has cooked, stir through the chicken, mushrooms, crème fraîche and half the herbs. Ladle into bowls and sprinkle with lemon zest, freshly ground black pepper, the remaining herbs and Parmesan. Serve immediately.

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