Mushroom Chicken Barley Risotto

Name: Mushroom Chicken Barley Risotto
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps balsamic vinegar; 1 teaspoon butter; 59 milliliters fat-free evaporated milk; 355 milliliters sliced fresh mushrooms; 1 clove garlic, minced; 237 milliliters 1% milk; 1 Tbsp olive oil; 1 large chopped onion; 118 milliliters grated Parmesan cheese; 237 milliliters pearl barley; 118 milliliters grated Romano cheese; 4 servings salt and pepper to taste; 2 skinless, boneless chicken breast halves; 355 milliliters vegetable stock; 828 milliliters water

You can never have too many main course recipes, so give Mushroom Chicken Barley Risotto a try. One serving contains 468 calories, 30g of protein, and 16g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mediterranean cuisine. Head to the store and pick up salt and pepper, olive oil, vegetable stock, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Preheat an oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Place chicken breasts in a baking dish and coat with balsamic vinegar.

Ingredients you will need

Balsamic Vinegar

Chicken Breast

Equipment you will use

Baking Pan

Bake the chicken breasts in the preheated until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into small pieces. Set aside.

Ingredients you will need

Chicken Breast

Whole Chicken

Equipment you will use

Kitchen Thermometer

Oven

In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat.

Ingredients you will need

Vegetable Stock

Water

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Sauce Pan

Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Garlic

Onion

Pour the 1% 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 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 1 cup of broth left. Stir in the chicken with the last cup of broth. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese, and Romano cheese before serving.

Ingredients you will need

Evaporated Milk