Barley, chicken & mushroom risotto

Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 564
  • fat 12g
  • saturates 5g
  • carbs 61g
  • sugars 3g
  • fibre 3g
  • protein 42g
  • salt 1.1g


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 large shallots, finely sliced
  • 1 garlic clove, chopped
  • 3 skinless chicken breasts, cut into chunky pieces
  • 300g pearl barley
  • 250ml white wine
  • 400g mixed wild and chestnut mushrooms, chopped
  • 1 tbsp thyme leaf
  • 1l hot chicken stock
  • 3 tbsp grated parmesan
  • snipped chives, to serve (optional)
  • parmesan shavings, to serve (optional)


  1. In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.

  2. Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.

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