Barley Risotto (Orzotto) with Chicken and Mushrooms
Traditional risotto is awesome but not something I make very often. All that stirring! I have other things I need to be getting with. My Barley Risotto (known as Orzotto) with Chicken and Mushrooms is a great alternative. It is higher in fibre and lower in calories than risotto rice and doesn’t require loads of butter or cheese to make it taste delicious. Barley Risotto is also a lot simpler to cook.
Now, this is not the same as an oozy traditional risotto. Barley risotto is a great weeknight option that is lower in calories but rich in flavour.
I use dried mixed forest mushrooms in this recipe. They’re handy to have in the pantry and really strongly flavoured. Fresh mushrooms just won’t cut it in this recipe. If you can’t find mixed forest mushrooms use dried porcini instead.
Chicken thigh fillets tolerate a long cooking period so are much better for this type of meal as opposed to breast fillets. The thigh fillets need to be sliced up thinly. Remove any excess fat, sinew or cartilage as you cut the fillet up.
Before adding the barley to the pan you need to rinse it & pick it over to remove any loose husks.
Keep checking the risotto & add a little more stock or water if it is looking like drying out. It should be juicy but not have a runny sauce. Test the barley to make sure it’s cooked then remove it from the heat. Cover & allow it to rest for 5 minutes then serve.