Chicken and pearl barley risotto

Chicken 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.
  • 60 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 2 People


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

  1. Place a large pan over a medium heat. Add half the butter with the leek and gently sweat. Once soft, add the pearl barley and white wine, then allow to reduce by three-quarters.

  2. Add some of the Knorr Organic Chicken Stock mix to cover the barley. Once that has reduced, add another ladle of stock and continue cooking this way until the stock is used up.

  3. As you add the final ladleful of stock, place the chicken breast on top of the barley. Put a lid on the pan cook for 10-15 minutes until the chicken is cooked. Stir halfway through to ensure the barley doesn't stick to the pan.

  4. Once cooked remove the chicken from the pan and stir in the Parmesan and remaining butter. Turn the heat off, place the lid back on and let the risotto sit for 5 minutes. In the meantime, slice the chicken breast and chop the parsley.

  5. To finish fold through the parsley, lay the chicken on top and serve.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 1136.94 kcal
Protein (g) 54.87 g
Sugar (g) 2.88 g
Fat (g) 54.75 g
Fibre (g) 16.12 g
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