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Photo of Chicken and rosemary barley risotto by WW

Chicken and rosemary barley risotto

5
Points®
Total Time
6 hr 20 min
Prep
15 min
Cook
6 hr 5 min
Serves
6
Difficulty
Moderate
Barley is a fantastic substitution for rice when making risotto, it’s light and fluffy and packed with good-for-you fibre. Infused with rosemary, this dish is hearty and has all the flavours to warm your winter.

Ingredients

Pearl barley

1½ cup(s), (300g)

Chicken stock

3½ cup(s), (875ml)

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Carrot(s)

1 large, finely chopped

Swiss brown mushrooms

250 g, thinly sliced

Skinless chicken breast

450 g, (buy 500g), fat trimmed, cut into 2cm pieces

Fresh rosemary

1 tbs, finely chopped

Frozen green peas

1 cup(s), (120g)

Shaved parmesan cheese

¼ cup(s), (20g)

Instructions

  1. Place barley, stock, onion, garlic, carrot, mushrooms, chicken and rosemary in a 4.5 litre (18-cup) slow cooker.
  2. Cook on low for 6 hours (or high for 3 hours), stirring twice during cooking, or until barley is tender and almost all the liquid has been absorbed.
  3. Add peas and stir until combined. Cook, covered, on high for 3 minutes. Serve risotto sprinkled with parmesan.

Notes

SERVING SUGGESTION: Rocket leaves. TIP: You can use tarragon instead of rosemary.

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