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    You are in: Home / Recipes / Chicken & Mushroom Barley Risotto Recipe
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    Chicken & Mushroom Barley Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Kiwi Kathy's Note:

    A Weightwatchers recipe with 6pts value per serve. The barley gives the risotto a nice chewy texture and makes for a really filling meal. I only had brown mushrooms available so was unable to obtain the porcini and enoki mushrooms and the recipe still tasted delicious.

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    Serves: 4



    Units: US | Metric


    1. 1
      Place chicken stock, porcini mushrooms and 2½ cups cold water in a medium saucepan over a medium heat and bring to the boil. Remove from heat and keep hot.
    2. 2
      Heat the oil in a large deep frying pan over a medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened. Add the quartered Swiss brown mushrooms, then cook stirring for 2 - 3 minutes or until tender.
    3. 3
      Stir in the barley and wine. Bring to the boil. Reduce heat and simmer until the wine has evaporated.
    4. 4
      Add the hot stock to the barley mixture, one ladle (1/2 cup) at a time, stirring continuously, until all the liquid is absorbed and the barley is tender (this should take about 40 minutes). Stir in the enoki mushrooms and chicken during the last 5 minutes of cooking time.
    5. 5
      Stir in chopped chives.
    6. 6
      Serve risotto immediately sprinkled with cheese.
    7. 7
      Serve with a zero points value salad of mesclun, red onion, sliced green olives dressed in balsamic vinegar.

    Ratings & Reviews:


    Nutritional Facts for Chicken & Mushroom Barley Risotto

    Serving Size: 1 (707 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 466.6
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 3.6 g
    Cholesterol 52.7 mg
    Sodium 366.6 mg
    Total Carbohydrate 53.2 g
    Dietary Fiber 10.3 g
    Sugars 6.3 g
    Protein 29.2 g

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