Did you know that you don’t have to cook risotto in the oven?  It’s true!  This barley and chicken risotto recipe is made on the stovetop, in one pot and tastes fantastic.  The addition of Parmesan and spinach make this dish rich, yet so flavorful.

An image of the Barley and Chicken Risotto recipe in a light grey decorative bowl. There is a spoon in the risotto and a decorative napkin in the background.

You guys!  My birthday is tomorrow.  I normally don’t get nostalgic on my birthday (I am mostly too excited and giddy to be nostalgic), but this year seems different.  

Maybe it’s how old I am turning, or maybe it’s because I’m in a much different place in my life than in years past.  I’m not sure.  But I am really excited for the year to come…it’s going to be awesome!

An overhead image of the Barley and Chicken Risotto recipe in a light grey decorative bowl. There is a spoon in the risotto and a decorative floral napkin in the background.

While I am eating a bit of cake (I have to have some cake on my birthday), I want to introduce you to this delicious barley and chicken risotto recipe.  

I have only tried to make risotto a few times, but you know what?  You can add almost anything to risotto to make it just what you want it to be, and I love that versatility.  

This “risotto” uses barley, which adds a complexity to the dish that you don’t expect.  There’ something about barley that interests me – it’s hearty, yet soft, like rice.  I can’t really put my finger on it, but I love it.

An image of the Barley and Chicken Risotto recipe in a light grey decorative bowl. There is a spoon in the risotto and a decorative napkin in the background.

To make this Barley and Chicken Risotto recipe:

  1. In a large pot, heat the olive oil over medium heat.  Add the onion and garlic and cook, about 8 minutes or until the onion is soft and translucent.  

  2. Add the mushroom and continue to cook until the mushrooms start to brown, about 5 minutes.  Add the wine and bring to a boil.

  3. Add 5 cups of the hot chicken broth and the barley.  Cover and simmer over low heat, stirring occasionally, until the barley is tender, about 45 minutes.

  4. Stir in the spinach and cook about 2 minutes more, until the spinach is wilted.  Add in the cooked chicken and Parmesan.  Stir to combine.  Season with salt and pepper as needed.  Serve immediately.

What would you add to this risotto?

An overhead image of the Barley and Chicken Risotto recipe in a light grey decorative bowl. There is a spoon in the risotto and a decorative napkin in the background.

Barley and Chicken Risotto

Dash of Herbs
This recipe is 6 Freestyle points per serving, 1 cup.
No ratings yet
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 356 kcal

Ingredients

  • 6 cups low-sodium chicken broth
  • 1 Tablespoon olive oil
  • 1 medium onion chopped
  • 1 Tablespoon garlic minced
  • 2 cups mushrooms sliced
  • 1/2 cup dry white wine
  • 1 cup pearl barley dry
  • 2 cups baby spinach
  • 1 pound cooked chicken shredded
  • 1/2 cup Parmesan cheese grated

Instructions
 

  • In a medium saucepan, bring the chicken broth to a boil.  Remove it from heat and cover to keep it warm.
  • Meanwhile, in a large pot, heat the olive oil over medium heat.  Add the onion and garlic and cook, about 8 minutes or until the onion is soft and translucent.  Add the mushroom and continue to cook until the mushrooms start to brown, about 5 minutes.  Add the wine and bring to a boil.
  • Add 5 cups of the hot chicken broth and the barley.  Cover and simmer over low heat, stirring occasionally, until the barley is tender, about 45 minutes.  Stir in the spinach and cook about 2 minutes more, until the spinach is wilted.  Add in the cooked chicken and Parmesan.  Stir to combine.  Season with salt and pepper as needed.  Serve immediately.

Nutrition

Calories: 356kcalCarbohydrates: 29.3gProtein: 32.2gFat: 12gSaturated Fat: 3.8gCholesterol: 63.1mgSodium: 272.7mgFiber: 6.1gSugar: 2gVitamin A: 400IUVitamin C: 7.4mg
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

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