Thai Chicken Barley Risotto

Total Time
30mins
Prep 10 mins
Cook 20 mins

Cooking Light.

Ingredients Nutrition

Directions

  1. Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add 1/2 cup onions and 1 tablespoon garlic; sauté 1 minute.
  2. Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños; bring to a boil.
  3. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).
  4. Combine juice and next 5 ingredients (juice through curry paste); set aside.
  5. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
  6. Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; sauté 1 minute.
  7. Add chicken, bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil.
  8. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro. Sprinkle each serving with 1 teaspoon nuts.
Most Helpful

4 5

I would actually give this 3.5 stars if that were an option. I would increase the cilantro to 3/4 cup because you can't taste it at all as written. I would increase the lime juice to 1/3 cup and decrease the chicken to 2 1/2 cups. There is so much chicken in this as it is written that it totally overwhelms the dish. I would also suggest adding an extra tablespoon of lemongrass and a 1/4 cup of peanut butter to the sauce. It doesn't have a peanut flavor as written and I was expecting it to for some reason. My preference would be to have some peanut flavor in the sauce, not just a few peanuts sprinkled on top. As it is written, it is a LOT less flavorful than it looks.