chicken and mushroom risotto

Mushroom and Chicken Risotto with Pearl Barley


  • 3 tbsp olive oil
  • 3 chicken breasts
  • 250g mushrooms
  • 25g butter
  • 2 onions
  • 3 garlic cloves
  • 200g pearl barley
  • 150g arborio rice
  • 200ml white wine
  • 1l chicken and vegetable stock
  • 3 tbsp grated parmesan
  • bunch of parsley


Heat the olive oil in a deep pan over medium-high. Season the chicken breasts with salt and pepper and fry it until browned on all sides. Remove from the pan, add sliced mushrooms and cook until softened, then set aside as well. Turn the heat down to medium, add butter and onions and let it cook for a few minutes until it start to colour, then toss in garlic and fry for a further minute. Stir in the rice and pearl barley, so it absorbs all the buttery oil. Add the wine and keep stirring until it’s all absorbed, then add about one fifth of a chicken stock. Stir the pearl barley and rice mixture frequently and once the liquid has been absorbed, add another part of a stock, repeating the process. Once the risotto is almost ready, add the sliced chicken breasts, mushrooms, parmesan and chopped parsley to it. Take off the heat, add the last part of a chicken stock, season with salt and pepper, stir well and cover the pan with a lid. Leave to rest for a few minutes. Serve and enjoy!

Bon Appétit!