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Barley Risotto with Chicken and Parmesan Recipe
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To make Barley Risotto with Chicken and Parmesan for 6 you will need
Ingredients
| 1 | tablespoon | Olive oil | | 3/4 | cups | Carrot; diced | | 2 | tablespoons | Fresh basil; chopped | | 3/4 | cups | Celery; chopped | | 3/4 | cups | Green onion; chopped | | 1/2 | teaspoons | Salt | | 1/4 | teaspoons | Pepper | | 1 | pound | Skinless boneless chicken breasts | | 1/2 | pounds | Skinless boneless chicken thighs | | 1 3/4 | cups | Pearl barley; about 12 ounces | | 5 | cups | Chicken broth | | 1/3 | cups | Parsley; chopped | | 1/4 | cups | Fresh Parmesan cheese; grated |
Instructions
Cut chicken meat in 1/4-inch strips.
Heat oil in a Dutch oven over medium-high heat. Add carrot and basil; saute
1 minute. Add celery, green onion and onion; saute 1 minute. Add salt,
pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute.
Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes.
Remove from heat. Stir in parsley and cheese.
Enjoy your Barley Risotto with Chicken and Parmesan
How much is in a cup?
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Sun 27 Apr 2008
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