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easy recipes for busy people

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.

Dried mixed mushrooms have lovely and strong flavour. They only take a few minutes to rehydrate in boiling water.

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.

Cook the onion gently until it starts to turn translucent then add the chicken. Brown on all sides then add the garlic.

Before adding the barley to the pan you need to rinse it & pick it over to remove any loose husks.

Add the barley, lemon zest and chopped mushrooms and stir through.

 

Add the stock and the mushroom soaking water, cover and leave it to cook over medium heat for about 35 minutes, stirring occasionally.

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.

Serve with a lemon wedge and a sprinkle of chopped parsley. A dollop of plain yogurt is also nice, you can stir it though for a creamier version.
Yummo!
Print Recipe
Barley Risotto with Chicken and Mushrooms BigOven - Save recipe or add to grocery list Yum
Tasty Barley Risotto with delicious wild mushrooms and chicken. A healthier alternative to traditional risotto.
Course Lunch, Main Meals
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
person
Course Lunch, Main Meals
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 5 minutes
Servings
person
Instructions
  1. Soak the mushrooms in the hot water for about 5 minutes
  2. Finely chop the peeled shallot
  3. Slice the chicken thigh, removing excess fat as you go
  4. Crush the garlic clove
  5. Rinse the barley
  6. Heat the oil in a pan, add the shallot and cook gently until it starts to turn translucent
  7. Add the sliced chicken and brown all sides
  8. Drain the mushrooms and roughly chop, reserving the water.
  9. Add the garlic then the barley, mushrooms and lemon zest and stir
  10. Add the mushroom water holding back the last tablespoon, it can contain grit from the mushrooms
  11. Add the stock, stir the risotto then cover
  12. Cook for 35 minutes stirring occasionally
  13. 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
  14. Test the barley to make sure it's cooked then remove it from the heat
  15. Cover & allow it to rest for 5 minutes then serve with a lemon wedge
  16. Optional - add a dollop of greek yogurt and a sprinkle of parsley
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