Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley
Prep:10 mins
Serves 4
1 tbsp butter1 tbsp olive oil2 large shallots, finely sliced1 garlic clove, chopped3 skinless chicken breasts, cut into chunky pieces300g pearl barley250ml white wine400g mixed wild and chestnut mushroom, chopped1 tbsp thyme leaf1l hot chicken stock3 tbsp grated parmesansnipped chives, to serve (optional)parmesan shavings, to serve (optional)
STEP 1In 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.STEP 2Add 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.
