Barley Risotto With Julienne Chicken And Parmesan Recipe

Name: Barley Risotto With Julienne Chicken And Parmesan
Ingredients: 1 Tbsp. Extra virgin olive oil; 3/4 c. Carrot, diced; 2 Tbsp. Fresh basil, minced; 3/4 c. Celery, minced; 3/4 c. Green onion, minced; 1/2 tsp Salt; 1/4 tsp Pepper; 1 lb Skinless boneless chicken breasts; 1/2 lb Skinless boneless chicken thighs; 1 3/4 c. Pearl barley, about 12 ounces; 5 c. Chicken broth; 1/3 c. Parsley, minced; 1/4 c. Fresh Parmesan cheese, grated

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $1.92 view details

1 Tbsp. Extra virgin olive oil
3/4 c. Carrot, diced
2 Tbsp. Fresh basil, minced
3/4 c. Celery, minced
3/4 c. Green onion, minced
1/2 tsp Salt
1/4 tsp Pepper
1 lb Skinless boneless chicken breasts
1/2 lb Skinless boneless chicken thighs
1 3/4 c. Pearl barley, about 12 ounces
5 c. Chicken broth
1/3 c. Parsley, minced
1/4 c. Fresh Parmesan cheese, grated

Directions

Cut chicken meat in 1/4-inch strips.
Heat oil in a Dutch oven over medium-high heat. Add in carrot and basil; saute/fry 1 minute. Add in celery, green onion and onion; saute/fry 1 minute. Add in salt, pepper, and chicken; saute/fry 5 min. Add in barley; saute/fry 1 minute.
Add in broth; bring to a boil. Cover, reduce heat, and simmer 40 min.
Remove from heat. Stir in parsley and cheese.

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Amount Per Serving	%DV
Serving Size 374g
Recipe makes 6 servings
Calories 350
Calories from Fat 52	15%
Total Fat 5.88g	7%
Saturated Fat 1.63g	7%
Trans Fat 0.04g
Cholesterol 50mg	17%
Sodium 647mg	27%
Potassium 630mg	18%
Total Carbs 49.15g	13%
Dietary Fiber 10.9g	36%
Sugars 1.69g	1%
Protein 25.49g	41%

Barley Risotto With Julienne Chicken And Parmesan Recipe

Ingredients