Barley Risotto With Julienne Chicken And Parmesan Recipes

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BARLEY RISOTTO



Barley Risotto image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

BARLEY RISOTTO



barley risotto image

this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled

Provided by chia2160

Categories     Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cloves garlic, minced
1/2 chopped onion
1 cup sliced mushrooms
1 1/2 cups barley
1/4 cup white wine
4 cups vegetable stock
1 cup fresh diced tomato
1 cup peas
salt and pepper
grated romano cheese

Steps:

  • in olive oil, saute onion and garlic until softened.
  • add mushrooms, cook until browning.
  • add barley and cook for 5 minutes until lightly toasted.
  • add white wine, add 3 c stock, tomato, salt& pepper.
  • bring to boil, cover and simmer 25 minutes, stirring occasionally.
  • add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE



Buttery Barley Risotto with Parmesan Cheese image

Provided by Rick Tramonto

Categories     Mushroom     Appetizer     Side     Sauté     Parmesan     Basil     Barley     Fall     Chive     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 10

6 1/2 cups low-salt chicken broth
6 tablespoons unsalted European-style butter
1 medium onion, finely chopped
2 medium garlic cloves, minced
2 cups pearl barley (about 13 ounces), rinsed, drained
1 6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil

Steps:

  • Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
  • Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

BARLEY RISOTTO WITH JULIENNE CHICKEN AND PARMESAN



Barley Risotto with Julienne Chicken and Parmesan image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 14

1 tablespoons olive oil
0.75 cups carrots
1 units thyme
0.75 cups celery
0.75 cups leeks
0.5 cups onion
0.5 teaspoons salt
0.25 teaspoons pepper
24 ounces chicken breast halves
1 cups pearl barley
6 cups chicken broth
1 cups water
0.333333333333 cups parsley
0.25 cups parmesan cheese

Steps:

  • Heat oil in a Dutch oven over med-high heat. 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 sprig. Stir in parsley and cheese.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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