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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add Pearl Barley: Pour in the pearl barley and cook for 1 minute, stirring to coat the grains with the butter and oil mixture.
- Deglaze with Wine: Pour in the white wine, stirring constantly until it is fully absorbed by the barley, infusing the dish with acidity.
- Add Mushrooms and Thyme: Stir in the chopped wild and chestnut mushrooms along with the thyme leaves, mixing well to combine flavors.
- 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.
- Finish with Parmesan: When the barley is tender and creamy, remove the pan from heat and stir in the grated Parmesan cheese for richness.
- 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
