Mushroom Chicken Barley Risotto Recipe

Name: Mushroom Chicken Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skinless, boneless chicken breast halves; 2 tablespoons balsamic vinegar; 3 1/2 cups water; 1 1/2 cups vegetable stock; 1 tablespoon olive oil; 1 large chopped onion; 1 clove garlic, minced; salt and pepper to taste; 1 1/2 cups sliced fresh mushrooms; 1 cup 1% milk; 1/4 cup fat-free evaporated milk; 1 cup pearl barley; 1 teaspoon butter; 1/2 cup grated Parmesan cheese; 1/2 cup grated Romano cheese

Servings: persons

2 skinless, boneless chicken breast halves
2 tablespoons balsamic vinegar
3 1/2 cups water
1 1/2 cups vegetable stock
1 tablespoon olive oil
1 large chopped onion
1 clove garlic, minced
salt and pepper to taste
1 1/2 cups sliced fresh mushrooms
1 cup 1% milk
1/4 cup fat-free evaporated milk
1 cup pearl barley
1 teaspoon butter
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese

1
Preheat an oven to 350 degrees F (175 degrees C). Place chicken breasts in a baking dish and coat with balsamic vinegar.
2
Bake the chicken breasts in the preheated until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into small pieces. Set aside.
3
In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat. Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the 1% milk and the evaporated milk into the same saucepan and heat for 2 minutes. Stir in the barley. Reduce the heat to medium and stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 1 cup of broth left. Stir in the chicken with the last cup of broth. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese, and Romano cheese before serving.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 skinless, boneless chicken breast halves, 2 tablespoons balsamic vinegar, 3 1/2 cups water, 1 1/2 cups vegetable stock, and more.

Yes, Mushroom Chicken Barley Risotto 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.

That's it — enjoy your meal!

Mushroom Chicken Barley Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions