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.
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WHAT YOU'LL NEED
- 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