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Mushroom chicken barley risotto recipe

Mushroom chicken barley risotto recipe

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  • Meat and poultry
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  • Chicken and rice
  • Chicken risotto

Pearl barley is a good substitution for arborio rice in risotto.

18 people made this

IngredientsServes: 4

  • 2 skinless, boneless chicken breast fillets
  • 2 tablespoons balsamic vinegar
  • 825ml water
  • 375ml vegetable stock
  • 1 tablespoon olive oil
  • 1 large chopped onion
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 100g sliced fresh mushrooms
  • 250ml semi skimmed milk
  • 60ml light evaporated milk
  • 200g pearl barley
  • 1 teaspoon butter
  • 50g grated Parmesan cheese
  • 50g grated Pecorino Romano cheese

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat the overn to 180 C / Gas 4. Place chicken breasts in a baking dish and coat with balsamic vinegar.
  2. Bake the chicken breasts in the preheated until no longer pink in the centre and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C. Slice chicken into small pieces. Set aside.
  3. In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat.
  4. Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the milk and the evaporated milk into the same saucepan and heat for 2 minutes. Stir in the barley. Reduce the heat to medium and stir in 250ml of the boiling vegetable stock; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 250ml of stock left. Stir in the chicken with the last 250ml of stock. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese and Pecorino cheese before serving.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (14)

by misssusan

Excellent! Very rich. I only had skim/fat free mik, which worked fine. I will cut the romano cheese down to about 1/8-1/4 cup next time I make it. While it is delicious, it's worth noting that this dish (like regular risotto) is very labor intensive--you are standing at the stove stirring nonstop for about an hour.-05 Jan 2010


I thought this tasted great. I did make one small change, i cubed the chicken and cooked it in a tsp of the olive oil, then added just 1 tbsp balsamic vinegar (instead of 2) at the end of cooking to glaze the chicken, then set it aside. Then I continued the recipe in the same pot.-31 Oct 2009


I did a little tweaking - poached the chicken. Didn't use water - it has no flavor - used stock & wine. Needed more liquid/time to get the barley cooked. See my custom version for notes.-28 Feb 2011

Wild mushroom and barley risotto

Trim the fat from the bacon and cut the rashers into dice. Set a heavy-bottomed saucepan over a medium heat. Add the oil and, once hot, fry the bacon for 2 minutes, or until lightly coloured. Add the garlic, celery and carrot and reduce the heat. Fry gently, stirring occasionally, for about 5 minutes, or until the vegetables are soft and golden.

Prepare your mushrooms: wipe them clean with a damp cloth and trim their stems. If large, rip them into slightly smaller pieces. Increase the heat slightly and mix the mushrooms into the softened vegetables. Fry briskly for 2 minutes, stirring regularly, until they're lightly cooked.

Mix in the barley, cook for 1 minute and then add the wine. Boil briskly until it has almost evaporated, then stir in the stock. Bring to the boil, cover and simmer for 30 minutes, or until the barley is plump, tender and has absorbed most of the stock. If it is too liquid, boil uncovered to reduce the stock. Season to taste and stir in the parsley just before serving.

Kitchen secret: barley risotto has a lovely earthy flavour which tastes good with mushrooms. Use wild or cultivated ones for this recipe. If using wild, look out for chanterelles, sometimes sold under their French name of girolles (July to October) or ceps (August to October). If using cultivated, use a mixture of button, oyster and shiitake mushrooms


followed tips from MJIF from Boston - was great even with only about a half pound of mushrooms. No salt added, and low salt broth - still plenty of flavor.

good if you make all the alterations the previous reviewers suggest. lemon zest more mushrooms kale parmesan

I wish Iɽ remembered to read the reviews beforehand, as the addition of wine seems like it would have improved what was a good dish, but lacking in depth and excitement.

this is not a twist on a classic italian dish because it is using barley. traditionally (going way way back before there was rice in italy) risotto was made with barley. you might say it is the real thing.

Read the notes and I've made a lot of risotto. Sauteed mushrooms and onions together to slightly brown, removed about 3/4, added barley, cayenne pepper, about 1/2 tsp lemon zest, and garlic to remaining, sauteed a little more. Added 1/4 c. vermouth, stirred around, used a very rich turkey stock from Thanksgiving. When nearly done (1 c. stock to go), added the reserved mushrooms and onions. At the end, added 1/4 c. parmigiano reggiano with the parsley. It was a nice brown color due to the sauteeing and very full-flavored. Delicious! Will definitely make it again!

This recipe needs just a few adjustments. Be sure to add a 1/4 to a 1/2 a cup of white wine to the risotto to give it a more authentic risotto flavor. Also, I added some lemon zest and red pepper flakes to kick it up a notch. add the lemon zest and some chopped up dino kale (stems removed) right at the end before you serve it. Do the things I mentioned above and this dish will knock your socks off!

I agree that this recipe needs to be spiced up a lit. I added more onions, 3 instead of 1 garlic, used the soaking liquid of dried mushrooms, added some white wine and just before serving 1 tbsp of butter and some parmigiano. this way it came out quiet nice.

I was disappointed. For the amount of time I put into this, Iɽ rather have used aborio rice. I normally love the texture of barley, but it just wasn't right for risotto.

Does the barley really turn out creamy like aborio rice? I would like to make this for a vegetarian dinner party but have reservations.If anyone who has made this could comment, it would be greatly appreciated.

this was good, but barley needs a LOT of extra flavour to be exceptional. I used mixed dried mushrooms-rehydrated with some of the rehydration broth instead of all chicken broth, also truffle oil while cooking and topped each serving with a pat of butter and more oil. The barley still needed some camembert cheese to really put this over the top. with a little tweaking, it's definitely worth making.

To make this Vegan I added safflower oil instead of butter and vegetable broth instead of chicken broth. I then served it in a roasted squash half. For the vegetarians - add parmesan. For the carnivores - add sausage, chicken bits or shrimp. I've made this a few times and I prefer the barley texture. Its easy, healthy and yummy. I'm going to try the suggestion of gently toasting the barley first. Add more mushrooms - makes it even better!

Also use the porcini liquid with the chicken stock for the risotto. It does take about an hour and 15 minutes but a great tasty treat with brisket for the holiday.

A great healthy recipe. Add more flavor by toasting the barley lightly before beginning. I also use about 2 cups of onions and carmelize them before adding to the barley. Adding an ounce of dried reconstituted porcini also adds great mushroom flavor.

This was delicious, cheap and healthy! What more could you ask for in a dish? I loved the hearty flavor from the mushrooms, garlic, bay leaf and thyme. Def. will make again

Tried this for the first time tonight. It lacked the richness I associate with traditional risotto. I added some parmesian cheese and stired in some hard butter at the end which helped. Will definitely try it again.

This recipe was very tedious to make and it didn't have a good taste. It may need different seasonings or something else added to it to help it along. I do love barley and mushrooms but not this recipe. Sorry

We were inspired to make this dish after eating barley risotto for the first time in Cape Town. Using barley instead of traditional risotto really makes this dish special.

I'll be quite honest and say I changed this recipe in several ways, but stuck to the heart of it with excellent results. I have made many a "real" risotto in my day, and while this isn't the same, it's an excellent much-healthier-than-white-rice substitute. The naysayers and risotto snobs are just silly and I suggest you ignore them. The barley adds interesting flavour and texture, and works very well with the mushrooms. You will almost certainly need more broth than is called for - it's always better to have more than you need than not enough. Definitely try this as a one dish meal. Unless you don't like barley or mushrooms, but if that's the case, why would you read this recipe?

This dish was a big hit in our house, I used cremini mushrooms and substituted olive oil for butter. Will definately make this again.

Excellent. I modified slightly since I am doing Weight Watchers. Instead of 2 tsp of butter, I added 1 tsp of olive oil and I used 1 tsp for the olive oil for the mushrooms. Next time I will double the recipe. My husband liked it very much and there are not many left overs. 1 cup, 3 points.

This is great! I followed the tip from Orange County cook to add broth to sautéed mushrooms and garlic. I also realized after starting that I didn't have enough barley so used 2/3 barley, 1/3 arborio. Served with braised fennel. Yummy!

LOVE this recipe. I have made it several times and have come up with a few minor changes that I like. First and foremost, I saute the mushrooms (various types, usually shitake, portabella and chanterelles) with the garlic and then add the chicken stock into the same pan. This way the stock takes on a stronger mushroom flavor. Yum! Then I add a bit of parmesan cheese to each serving. Adds the perfect finishing touch. If you do add cheese, remember to be light on the salt when you correct the seasonings at the end, as the cheese will add a salty flavor.

Different, but good. We love experimenting with new grains for side dishes. The barley's really good for you, too.

Loved this recipe although I must admit the one ingredient it lacks is parmesan cheese. I added about 1/4 of a cup at the end. I also suggest adding a package of assorted dried mushrooms to the chicken stock to give a stonger mushroom flavor.

Mushroom Risotto

Get a copy of our recipe e-book here
800g vegetable stock.
160g arborio rice.
1 tsp olive oil.
200g mixed mushrooms, diced.
30g onions, finely diced.
60g white wine.
¼ tsp salt.
1 tbsp white miso paste (optional).
1 pinch of pepper.
1 tbsp dairy-free cream, or butter.
15g dairy-free cheese, grated (Violife Prosociano)..
Pour the stock into a saucepan and bring to a simmer over a medium heat. The cooking liquid should be kept at simmering temperature for the entire time. To make your own stock, you can follow this recipe:
To toast the rice, heat a pan on a medium heat, pour in the rice and stir frequently until it becomes pearly but not browned (about 5 minutes). Remove from the heat and allow to cool..
For the mushrooms, heat ½ tsp of oil in a non-stick pan. Add the mushrooms and cook for 4-5 minutes, until slightly browned..
For the risotto, place a saucepan over medium heat, add in ½ tsp of oil and cook the onions without browning, until soft. Stir in the rice, deglaze the pan with the wine and stir continuously until the liquid has been absorbed..
Add the salt and 1 ladleful of stock to the rice – or just enough to cover it – and simmer, stirring frequently but not constantly until most of the stock has been absorbed. Keep adding stock a ladle at a time, ensuring that each addition is absorbed before adding more. NOTE: You may not need all the stock mentioned in the ingredients..
Keep adding stock and cooking the rice for 15-18 minutes in total, depending upon the rice used. After the first 7-8 minutes of cooking time, stir in the cooked mushrooms. The cooked rice should be tender, creamy and still with a light bite to it, and its texture should be fairly fluid, or &ldquoall&rsquoonda&rdquo (flowing in waves). There is more info on this in the tips section below..
To finish, turn off the heat, stir through the pepper, the cream and the cheese, adjust salt to taste, cover with the lid, and let the risotto rest for 3 minutes before serving. This will allow the rice to relax and yield an even creamier result. Risotto should be eaten at once, as it continues to cook in its own heat, and can become dry with the grains becoming too soft..
The toasting process heats the exterior of the grains and prevents breakage, which seals in the natural starches..
The best rice varieties to make risotto are arborio, carnaroli, vialone nano, bomba and sushi rice..
You can use any kind of dry wine for this recipe, and you can also omit it or substitute it with ¼ tsp of white vinegar to be added with the cheese at the end of the cooking..
We used a mixture of oyster, close-cup and shiitake mushrooms, but any other kind will work. To use another ingredient instead of mushrooms, simply prepare and cook them separately, and add them halfway through the cooking time as we did with the mushrooms..
The traditional ingredient to &ldquocream&rdquo the rice – &ldquomantecare&rdquo in Italian – is butter. However, cream is also a great option in this case, and you can make your own cream by following our recipes here:
The traditional texture of risotto is fairly fluid, or all&rsquoonda (&ldquowavy, or flowing in waves&rdquo). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. Source:
Cooking Equipment US:
Chopping boards:
Wok Pan:
Frying Pan:
Santoku Knife:
Chef’s Knife:
Utility Knife:
Silicone Spatula Small:
Silicone Spatula Large:
Silicone Spatulas Set:
Silicone Deep Spoon Small:
Silicone Deep Spoon Large:
Kitchen Scale 1:
Kitchen Scale 2:
Precision Scale:
Cooking Equipment UK:
Chopping boards:
Wok Pan:
Frying Pan:
Santoku Knife:
Chef’s Knife:
Utility Knife:
Silicone Spatula Small:
Silicone Spatula Large:
Silicone Deep Spoon Small:
Silicone Deep Spoon Large:
Kitchen Scale 1:
Kitchen Scale 2:
Precision Scale:
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Video taken from the channel: The Vegan Corner

  • 1 ounce dried shiitake mushrooms
  • 2 cups boiling water
  • 2 tablespoons extra-virgin olive oil
  • 3 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
  • 3 cloves garlic, chopped
  • 2 medium carrots, chopped
  • 8 ounces fresh shiitake mushrooms, stems removed, caps coarsely chopped
  • 8 ounces white mushrooms, sliced
  • 1 teaspoon salt
  • Coarsely ground pepper to taste
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/4-inch pieces
  • 6 cups low-sodium chicken broth
  • ½ cup pearl barley
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 1 teaspoon sherry vinegar

Soak dried shiitakes in boiling water for 20 minutes. Strain through a fine-mesh sieve and reserve the liquid. Squeeze the mushrooms to remove excess liquid, then dice.

Meanwhile, heat oil in a large pot over medium heat. Add leeks and garlic cook, stirring, until very soft, about 4 minutes. Add carrots, fresh shiitakes, white mushrooms, salt and pepper cook, stirring, until the vegetables start to soften, 3 to 4 minutes. Add chicken and cook, stirring, until it is no longer pink on the outside, about 4 minutes.

Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes. Stir in vinegar.

Barley Risotto with Bacon

By Chef Michael Smith &bull 10 years ago

This is one of my all-time favourite comfort foods. Just like high-starch rice, barley may be simmered and stirred into a smooth, creamy risotto, absorbing the flavour of the bacon and rich chicken broth as it slowly cooks. The results are richly flavoured and deeply satisfying.

Yield: Serves 4 as a main, or 6 -8 as a side dish


8 cups chicken broth
8 slices bacon, thinly chopped
2 or 3 onions, peeled and chopped
4 or 5 cloves garlic, minced
1 cup pearl barley
1/2 cup white wine
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons chopped fresh thyme
1 cup grated Grana Padano Parmesan cheese


Pour the chicken broth into a stockpot and bring to a very slow simmer over medium heat.

Meanwhile, in another saucepan, fry the bacon over medium-high heat until it is crisp and golden brown. Pour off about half of the fat. Add the onions and garlic and sauté them for a few minutes until they’re translucent and soft.

Stir in the barley and continue cooking, stirring constantly until the grains are well coated with oil and slightly toasted, about 3 minutes.

Pour in the wine and continue stirring as the barley quickly absorbs the liquid. Begin adding the heated stock, 1 cup (250 mL) or so at a time, stirring constantly to allow each addition of the liquid to be absorbed by the barley before adding more. Because the broth is already hot, the temperature of the barley will stay consistently hot, which, along with the constant stirring, encourages the release of the starch in the barley. In turn, the starch thickens the surrounding liquid and makes it creamy.

Continue stirring in the hot broth until the risotto is tender and creamy. Taste frequently to judge the doneness of the barley grains. It will take about 45 minutes from the time you add the first broth until the rice is done.

Season with salt and pepper and stir in the thyme and cheese. Serve immediately.


Try adding a handful of your favourite herb instead of the thyme. Chives, green onions, parsley and rosemary all work well. If you run out of broth, you may use simmering hot water. This risotto-style cooking method is also great vegetarian style, without the bacon and the chicken broth.

Pearled Barley and Mushroom Risotto

It’s just heavenly…the way the slowly-cooked pearls of barley gently release their creaminess during hours of simmering, the way the mushrooms meld in with the Parmigiano, the way each silky spoonful and al dente bite satisfies and nourishes.


  • 1 Tablespoon Olive Oil
  • ½ whole Onion, Chopped
  • 2 cloves Garlic, Smashed Then Minced
  • 1-¼ cup Pearled Barley
  • ½ cups Dry White Wine (or For A Twist, Sweet Marsala)
  • ½ teaspoons Dried Basil Flakes
  • ½ teaspoons Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 4 cups Reduced Sodium Chicken Broth (or Vegetable Broth Or Water, For A Vegetarian Dish)
  • ¾ pounds Brown Mushrooms, Diced
  • ¼ cups Finely Grated Parmigiano-Reggiano, Plus More For Serving
  • ¼ cups Finely Chopped Fresh Parsley


Heat olive oil in in a large pot over medium-high heat, the saute onion until nearly translucent. Add garlic and continue to cook, stirring, until garlic is softened and fragrant. Stir in pearled barley to coat with oil and let roast 1-2 minutes, stirring occasionally. Add wine and let boil until reduced by half, then add salt, pepper, basil flakes, and chicken broth (or water, if using).

Simmer barley on very low heat for 2-3 hours, stirring occasionally, until barley is tender (it will still have an al dente bite to it, thanks to the hearty exterior). Alternatively, cook 45 minutes over medium-low heat, stirring more frequently.

While barley is cooking, clean and chop mushrooms into a small dice. When barley is nearly done, add mushrooms and continue cooking until mushrooms are done.

When barley is finished cooking, stir in 1/4 cup grated parmesan and check seasoning, adding more salt and pepper as needed.

Serve sprinkled with finely chopped fresh parsley and pass around the extra Parmigiano at the table.

Barley & Mushroom Risotto

Place the stock and porcini in a saucepan over low heat and bring to a gentle simmer.

Heat 2 tablespoons of oil in a large sauté pan over high heat, add the mixed mushrooms and toss to coat in the oil. Cook for 2–3 minutes, add half the butter, a good pinch of salt and the parsley. Transfer to a plate, cover and keep warm.

Wipe out the pan and place over medium-low heat. Add the remaining oil and stir in the onion, garlic and a pinch of salt and sweat gently for 2–3 minutes until the onion is softened and translucent. Add the barley and stir to coat in the onion mixture. Pour in the wine and bring to a simmer, stirring until the wine is completely absorbed. Increase the heat to medium and add half of the stock to the pan, including some rehydrated porcini (these can be chopped if you like).

As the barley begins to absorb the liquid, add another 4 ladlefuls at a time, and tossing the pan until about 180 ml of the stock remains. This will take about 20 minutes.

Now, add the last of the stock to the pan and cook for 2–3 minutes until the stock is almost absorbed and the barley is tender. Add the remaining butter, the parmesan and half of the cooked mushrooms and any juices that have collected on the plate. Fold through and rest for a minute. Taste for seasoning.

To serve, spoon the barley risotto onto serving plates. Tap the base of each plate so it spreads out evenly. Scatter over the remaining mushrooms, the extra parmesan and a good grind of pepper.

Recipe Summary

  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 8 ounces sliced mixed mushrooms, such as shiitake, oyster, and beech
  • Kosher salt and freshly ground pepper
  • 1 tablespoon minced garlic
  • 5 cups low-sodium chicken broth
  • 1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
  • 1 1/2 cups thinly sliced leeks, white- and light-green parts only, well washed and drained
  • 1 1/2 cups pearl barley
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 3 tablespoons unsalted butter, room temperature
  • 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving
  • 1/3 cup chopped fresh dill

Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add mushrooms season with salt. Cook until browned in places, 6 to 8 minutes. Stir in garlic cook 1 minute more. Transfer to a plate reserve skillet for risotto (do not wipe skillet clean).

In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat reserved skillet over medium. Swirl in remaining 2 tablespoons oil. Add leeks, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add barley and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine cook until mostly evaporated, about 30 seconds.

Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover barley). Stir occasionally, allowing barley to absorb most of broth before adding more. Risotto is ready when barley is tender and creamy and broth has thickened to a rich sauce, 1 hour. (You may not need to use all of broth.)

Remove from heat. Fold in mushroom mixture, butter, lemon juice, and cheese season with salt and pepper. Top with dill and more cheese drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.


In a saucepan, bring chicken broth and water to a simmer over medium heat. Set aside but keep warm on low heat.

In a separate medium saucepan, add 1 teaspoon olive oil over medium heat. Sauté onion until clear. Add barley and sauté 2 minutes.

Ladle 1/2 cup hot broth into barley mixture and stir constantly until liquid is absorbed. Continue to add broth, one 1/2 cup at a time, until the barley is cooked and has a creamy texture.

Add 2 teaspoons olive oil to a medium sauté pan over medium-high heat. Add mushrooms and sauté until all the liquid from the mushrooms is expelled and mushrooms begin to brown. Add garlic and sauté 1 minute.

Add sautéed mushrooms and garlic to barley mixture then stir in parsley, chives, pepper, and parmesan cheese. Serve immediately.

If the barley risotto gets too thick, add more hot broth, stirring until creamy.

Watch the video: Ριζότο Μανιταριών. Χειμωνιάτικες Συνταγές Μασούτης (July 2022).


  1. Penda

    No, I won't be able to tell you.

  2. Churchill

    It can fill a void ...

  3. Maujind

    No misfortune!

  4. Torrey

    Not at all.

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