Chicken and rosemary barley risotto
5
Points®
Total time: 6 hr 20 min • Prep: 15 min • Cook: 6 hr 5 min • Serves: 6 • Difficulty: Easy
Barley is a fantastic substitution for rice when making risotto, it’s light and fluffy and packed with good-for-you fibre. Infused with rosemary, this dish is hearty and has all the flavours to warm your winter.
Ingredients
Pearl barley
1½ cup(s), (300g)
Chicken stock
3½ cup(s), (875ml)
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Carrot(s)
1 large, finely chopped
Swiss brown mushrooms
250 g, thinly sliced
Skinless chicken breast
450 g, (buy 500g), fat trimmed, cut into 2cm pieces
Fresh rosemary
1 tbs, finely chopped
Frozen green peas
1 cup(s), (120g)
Shaved parmesan cheese
¼ cup(s), (20g)
Instructions
1
Place barley, stock, onion, garlic, carrot, mushrooms, chicken and rosemary in a 4.5 litre (18-cup) slow cooker.
2
Cook on low for 6 hours (or high for 3 hours), stirring twice during cooking, or until barley is tender and almost all the liquid has been absorbed.
3
Add peas and stir until combined. Cook, covered, on high for 3 minutes. Serve risotto sprinkled with parmesan.
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