Chicken & Mushroom Barley Risotto

"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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Ready In:
1hr 5mins
Ingredients:
12
Yields:
4 serves
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • Stir in the barley and wine. Bring to the boil. Reduce heat and simmer until the wine has evaporated.
  • 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.
  • Stir in chopped chives.
  • Serve risotto immediately sprinkled with cheese.
  • Serve with a zero points value salad of mesclun, red onion, sliced green olives dressed in balsamic vinegar.

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RECIPE SUBMITTED BY

Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
 
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