A couple months ago I tried my hand at making my first barley risotto. It was very tasty – something I didn’t expect. To say the least….barley was never a grain I liked. More due to only eating it mushy in soups. My mom loved barley – she would have loved the concept of turning it into risotto! Barley is cheap, filling and is very good for you!
With barley, be sure to spread it out and check for any field debris. It is usually quite clean though. A cookie sheet works well to do this.
This is the second version of it and I was very happy with the results. I didn’t get any photos though – sorry about that!
Chicken Artichoke Barley Risotto
1 Tbsp extra virgin olive oil
1 cup pearled barley
1 large sweet onion, diced
4 1/2 cups lower sodium chicken broth, divided
1 tsp Italian seasoning
1 tsp diced dried garlic or 4 fresh cloves
1 12-ounce can chicken, drained
1 6.5-ounce jar marinated artichokes, drained and chopped
1/2 cup grated Parmesan cheese
Fresh ground black pepper
Salt, if desired
In a large heavy saucepan, heat the oil over medium heat. Add onions and barley, cook for 5 minutes, stirring often. Add in 1/2 cup of the broth and seasonings, cook until evaporated, about 5 minutes, stirring often.
Add in 2 cups boiling broth, chicken and artichokes and bring to a boil. Lower the heat back to medium and simmer uncovered for 10 minutes, stirring often.
Add in the 2 cups more boiling broth and continue cooking for another 15 minutes or until nearly all the water is absorbed. You may need an extra 5 minutes.
Take off the heat and stir in 1/2 cup Parmesan cheese. Add pepper to taste and salt, if desired.