Skip to main content
Coles

Barley, mushroom and chicken risotto

Skip to IngredientsSkip to Method

This Barley, Mushroom and Chicken Risotto recipe is the ultimate winter warmer. Cheesy, filling and delicious, it makes for an easy weeknight dinner option.

  • Serves4
  • Cook time55 minutes
  • Prep time15 minutes
Barley, mushroom and chicken risotto

Ingredients

  • 3 cups (750ml) chicken stock
  • 2 tbsp extra virgin olive oil
  • 500g Coles RSPCA Approved Chicken Thigh Fillets, cut into 2cm pieces
  • 1 brown onion, sliced
  • 300g mixed mushrooms, halved or quartered if large
  • 2 garlic cloves, crushed
  • 1 cup (250ml) dry white wine
  • 1 cup (200g) pearl barley
  • ½ cup (40g) finely grated parmesan
  • 120g baby spinach leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the stock and 1 cup (250ml) water in a medium saucepan. Bring to the boil. Reduce heat to low. Cover to keep warm.
  2. Step 2

    Meanwhile, heat 1 tbsp of the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 mins or until just cooked through. Transfer to a heatproof bowl.
  3. Step 3

    Heat the remaining oil in the pan over medium-high heat. Add the onion and mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is browned. Add garlic. Cook for 30 secs or until fragrant. Add the wine. Cook for 2 mins or until reduced by half. Add the barley and stock mixture. Bring to the boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 40 mins or until the barley is tender and liquid is almost evaporated.
  4. Step 4

    Stir in half the parmesan and the spinach. Serve the risotto topped with remaining parmesan.

Barley, mushroom and chicken risotto

Barley, mushroom and chicken risotto
  • Serves4
  • Cook time55 minutes
  • Prep time15 minutes
Ingredients
  • 3 cups (750ml) chicken stock
  • 2 tbsp extra virgin olive oil
  • 500g Coles RSPCA Approved Chicken Thigh Fillets, cut into 2cm pieces
  • 1 brown onion, sliced
  • 300g mixed mushrooms, halved or quartered if large
  • 2 garlic cloves, crushed
  • 1 cup (250ml) dry white wine
  • 1 cup (200g) pearl barley
  • ½ cup (40g) finely grated parmesan
  • 120g baby spinach leaves
    Description

    This Barley, Mushroom and Chicken Risotto recipe is the ultimate winter warmer. Cheesy, filling and delicious, it makes for an easy weeknight dinner option.

    Method
    1. Step 1

      Place the stock and 1 cup (250ml) water in a medium saucepan. Bring to the boil. Reduce heat to low. Cover to keep warm.
    2. Step 2

      Meanwhile, heat 1 tbsp of the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 mins or until just cooked through. Transfer to a heatproof bowl.
    3. Step 3

      Heat the remaining oil in the pan over medium-high heat. Add the onion and mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is browned. Add garlic. Cook for 30 secs or until fragrant. Add the wine. Cook for 2 mins or until reduced by half. Add the barley and stock mixture. Bring to the boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 40 mins or until the barley is tender and liquid is almost evaporated.
    4. Step 4

      Stir in half the parmesan and the spinach. Serve the risotto topped with remaining parmesan.