Barley, Chicken & Mushroom Risotto Recipe

Introduction

This hearty barley, chicken, and mushroom risotto is a comforting twist on the classic Italian favorite. Using pearl barley gives it a lovely chewy texture while the mushrooms and thyme add earthy depth. It’s perfect for a cozy dinner any night of the week.

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 2 large shallots, finely sliced
• 1 garlic clove, chopped
• 3 skinless chicken breasts, cut into chunky pieces
• 300g pearl barley
• 250ml white wine
• 400g mixed wild and chestnut mushrooms, chopped
• 1 tbsp thyme leaf
• 1l hot chicken stock
• 3 tbsp grated parmesan
• Snipped chives, to serve (optional)
• Parmesan shavings, to serve (optional)

Instructions

1. Step 1: In a large heavy saucepan, heat the butter and olive oil over medium heat. Add the sliced shallots and chopped garlic with a pinch of seasoning and sauté for about 5 minutes until softened.
2. Step 2: Stir in the chicken pieces and cook for 2 minutes, allowing them to start browning.
3. Step 3: Add the pearl barley and cook for 1 minute, stirring to coat the grains in the butter and oil mixture.
4. Step 4: Pour in the white wine and stir continuously until the liquid is fully absorbed by the barley.
5. Step 5: Add the chopped mushrooms and thyme leaves, then pour over three-quarters of the hot chicken stock.
6. Step 6: Reduce the heat to low and simmer gently for 40 minutes, stirring occasionally. If the risotto looks dry before the barley is tender, gradually add the remaining stock.
7. Step 7: Once the barley is cooked through and creamy, remove from the heat and stir in the grated parmesan.
8. Step 8: Serve immediately, garnished with snipped chives and parmesan shavings if desired.

Tips & Variations

• For extra creaminess, stir in a knob of butter or a splash of double cream just before serving.
• Swap chicken for turkey or omit for a vegetarian option—just increase mushrooms and use vegetable stock.
• If you don’t have white wine, use more stock and a splash of lemon juice for acidity.
• Fresh thyme works best, but dried thyme can be used—reduce to 1 tsp if dried to avoid bitterness.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water or stock and warm gently on the stove, stirring to loosen the risotto and restore creaminess. Avoid overheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of pearl barley?

You can substitute Arborio or other risotto rice, but cooking times and liquid quantities may vary. Barley adds a unique nutty flavor and chewy texture that’s different from rice.

Is this recipe suitable for freezing?

Risotto generally doesn’t freeze well as it can turn mushy when reheated. It’s best to enjoy this dish fresh or refrigerated for up to two days.

Barley, Chicken & Mushroom Risotto Recipe

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★★★★★

4.7 from 57 reviews

• Author: Luna
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A comforting and hearty barley risotto featuring tender chicken breasts, earthy wild and chestnut mushrooms, and aromatic thyme. This recipe uses pearl barley instead of traditional arborio rice, simmered slowly in white wine and chicken stock until creamy, then enriched with Parmesan cheese for a deliciously savory finish.

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Ingredients

Scale 1x2x3x

Core Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 2 large shallots, finely sliced
• 1 garlic clove, chopped
• 3 skinless chicken breasts, cut into chunky pieces

Grains & Liquids

• 300g pearl barley
• 250ml white wine
• 1 liter hot chicken stock

Mushrooms & Herbs

• 400g mixed wild and chestnut mushrooms, chopped
• 1 tbsp thyme leaf

Finishing Touches

• 3 tbsp grated Parmesan
• Snipped chives, to serve (optional)
• Parmesan shavings, to serve (optional)

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Instructions

1. Heat Butter and Oil: In a large heavy saucepan, melt the butter with olive oil over medium heat to create a flavorful base for the risotto.
2. Sauté Shallots and Garlic: Add the finely sliced shallots and chopped garlic to the pan along with a pinch of seasoning, cooking for 5 minutes until softened and fragrant.
3. Cook Chicken Pieces: Stir in the chunky chicken breast pieces and cook for 2 minutes until they start to brown slightly but are not fully cooked through.
4. Add Pearl Barley: Pour in the pearl barley and cook for 1 minute, stirring to coat the grains with the butter and oil mixture.
5. Deglaze with Wine: Pour in the white wine, stirring constantly until it is fully absorbed by the barley, infusing the dish with acidity.
6. Add Mushrooms and Thyme: Stir in the chopped wild and chestnut mushrooms along with the thyme leaves, mixing well to combine flavors.
7. Simmer with Stock: Pour over three-quarters of the hot chicken stock, reduce the heat to low, and cook the risotto for 40 minutes, stirring occasionally. Add the remaining stock as needed to keep the barley moist and tender.
8. Finish with Parmesan: When the barley is tender and creamy, remove the pan from heat and stir in the grated Parmesan cheese for richness.
9. Serve: Plate the risotto immediately, optionally garnishing with snipped chives and Parmesan shavings for extra color and flavor.

Notes

• Use a heavy-bottomed saucepan to prevent scorching during the long simmer.
• Add stock gradually and stir often to develop the creamy texture like traditional risotto.
• Substitute pearl barley with hulled barley for a chewier texture, but cook time may vary.
• Adjust seasoning towards the end of cooking to taste.
• For a vegetarian version, substitute the chicken and chicken stock with mushrooms only and vegetable stock.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: European

Keywords: barley risotto, chicken risotto, mushroom risotto, hearty risotto, pearl barley recipe, easy stovetop risotto, wild mushrooms, comfort food