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Mushroom Chicken Barley Risotto

Camille Watson

"Pearl barley is a good substitution for arborio rice in risotto."
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Ingredients

1 h 15 m servings 447 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat an oven to 350 degrees F (175 degrees C). Place chicken breasts in a baking dish and coat with balsamic vinegar.
  2. Bake the chicken breasts in the preheated until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into small pieces. Set aside.
  3. In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat. Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the 1% milk and the evaporated milk into the same saucepan and heat for 2 minutes. Stir in the barley. Reduce the heat to medium and stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 1 cup of broth left. Stir in the chicken with the last cup of broth. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese, and Romano cheese before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 447 calories; 14.2 g fat; 50.9 g carbohydrates; 30 g protein; 63 mg cholesterol; 530 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

Excellent! Very rich. I only had skim/fat free mik, which worked fine. I will cut the romano cheese down to about 1/8-1/4 cup next time I make it. While it is delicious, it's worth noting that t...

Most helpful critical review

Nobody in my family enjoyed this meal. I made exactly as is but it had an odd flavor. I typically love barley but this wasn't good.

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Excellent! Very rich. I only had skim/fat free mik, which worked fine. I will cut the romano cheese down to about 1/8-1/4 cup next time I make it. While it is delicious, it's worth noting that t...

I thought this tasted great. I did make one small change, i cubed the chicken and cooked it in a tsp of the olive oil, then added just 1 tbsp balsamic vinegar (instead of 2) at the end of cookin...

I did a little tweaking - poached the chicken. Didn't use water - it has no flavor - used stock & wine. Needed more liquid/time to get the barley cooked. See my custom version for notes.

Nobody in my family enjoyed this meal. I made exactly as is but it had an odd flavor. I typically love barley but this wasn't good.

Never had barley before in my life. It was good but had a strange taste and texture. I recommend adding some seasonings of your own because it was kind of bland. My dad used hot sauce and said i...

I chose this recipe to use a left-over roasted chicken breast. I also used my homemade chicken broth instead of the vegetable broth just as a personal preference. We thought this was a great d...

Ann thought this was excellent.

This dish is a hearty, filling dish that is easy to make vegetarian. The barley is an interesting substitution for rice that lends this towards a winter meal. I followed the directions exactly...

I made this tonight and got RAVE reviews from my Daughter, her husband and their 2 teens. Easy, economical and DELICIOUS! I have to admit that I tweaked it a bit: I added 1/2 lb. of frozen brocc...