Barley Risotto With Julienne Chicken And Parmesan Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Carrot | 3/4 Cup (16 tbs), diced | |
| Sprig thyme | 1 | |
| Celery | 3/4 Cup (16 tbs), diced | |
| Leek | 3/4 Cup (16 tbs), thinly sliced | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch strips | ||
| Barley | 1 3/4 Cup (16 tbs), uncooked | |
| 6 cups fat-free chicken broth | ||
| Water | 1 Cup (16 tbs) | |
| Chopped | 1/3 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Heat oil in a Dutch oven over medium-high heat until hot.
Add carrot and thyme; saute 1 minute.
Add celery, leek, and onion; saute 1 minute.
Add salt, pepper, and chicken; saute 5 minutes.
Add barley; saute 1 minute.
Add broth and water; bring to a boil.
Cover, reduce heat, and simmer 40 minutes.
Remove from heat; discard thyme.
Stir in parsley and cheese.
Add carrot and thyme; saute 1 minute.
Add celery, leek, and onion; saute 1 minute.
Add salt, pepper, and chicken; saute 5 minutes.
Add barley; saute 1 minute.
Add broth and water; bring to a boil.
Cover, reduce heat, and simmer 40 minutes.
Remove from heat; discard thyme.
Stir in parsley and cheese.
Chef
