Barley Risotto With Julienne Chicken And Parmesan Recipe Recipe

Name: Barley Risotto With Julienne Chicken And Parmesan Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. Extra virgin olive oil; 3/4 c. Carrot, diced; 2 Tbsp. Fresh basil, minced; 3/4 c. Celery, minced; 3/4 c. Green onion, minced; 1/2 tsp Salt; 1/4 tsp Pepper; 1 lb Skinless boneless chicken breasts; 1/2 lb Skinless boneless chicken thighs; 1 3/4 c. Pearl barley, about 12 ounces; 5 c. Chicken broth; 1/3 c. Parsley, minced; 1/4 c. Fresh Parmesan cheese, grated

Servings: persons

1 Tbsp. Extra virgin olive oil
3/4 c. Carrot, diced
2 Tbsp. Fresh basil, minced
3/4 c. Celery, minced
3/4 c. Green onion, minced
1/2 tsp Salt
1/4 tsp Pepper
1 lb Skinless boneless chicken breasts
1/2 lb Skinless boneless chicken thighs
1 3/4 c. Pearl barley, about 12 ounces
5 c. Chicken broth
1/3 c. Parsley, minced
1/4 c. Fresh Parmesan cheese, grated

1
Cut chicken meat in 1/4-inch strips.
2
Heat oil in a Dutch oven over medium-high heat.
3
Add in carrot and basil; saute/fry 1 minute.
4
Add in celery, green onion and onion; saute/fry 1 minute.
5
Add in salt, pepper, and chicken; saute/fry 5 min.
6
Add in barley; saute/fry 1 minute.
7
Add in broth; bring to a boil.
8
Cover, reduce heat, and simmer 40 min.
9
Remove from heat.
10
Stir in parsley and cheese.

933

kcal

Calories

Fat

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbsp. Extra virgin olive oil, 3/4 c. Carrot, diced, 2 Tbsp. Fresh basil, minced, 3/4 c. Celery, minced, and more.

Yes, Barley Risotto With Julienne Chicken And Parmesan Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Risotto With Julienne Chicken And Parmesan Recipe

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