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Chicken and Barley Risotto

This chicken risotto is simple to make and packed with flavour. Pearl barley is used instead which gives the dish a wonderful bouncy texture.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 large skinless chicken breast, or 2 small chicken breast
  • 100 g of butter, cubed
  • 1 leek, thinly sliced
  • 200 g of pearl barley, soaked overnight in cold water
  • 250 ml of white wine
  • 1 Knorr Organic Chicken Stock Pot, diluted with 500 ml boiling water
  • 1/2 bunch of flat leaf parsley
  • 1 bunch of chervil
  • 75 g of Parmesan, grated