wholegrain risotto with chicken & squash

acorn squash, toasted chicken, risotto barley

This is a deliciously hearty and nutritious take on the traditional risotto, using the less-commonly used wholegrain; barley. Toasted first, the barley maintains a beautiful nuttiness in this risotto, taking on the flavours of a good quality vegetable stock, the sweetest of squashes, and a mix of aromatic herbs.

Pot barley seems to be more available here than pearl barley; it takes longer to cook but it still has its bran and germ, making it less refined and more nutritious. It can easily be ground in a grinder to make barley flour, a tasty alternative to wheat flour for use in bannock, pancakes and breads.

chicken, squash, barley risotto

With only a couple of days until our two week escape from the cold (still white) North, we are forced to create meals that don’t require fresh ingredients. This is one such; a budget friendly meal for the middle of winter or when the groceries are running low. We are so looking forward to strolling the local markets in Quebec, making the most of real food, fresh produce and French bread!

Barley Risotto with Toasted Chicken & Squash
Serves 6

2 large chicken breasts
2 Tbsp olive oil

1 large onion, diced
2 cloves garlic, minced
1 cup pot barley
1L (4 cups) low sodium vegetable stock (plus water as necessary)
1 acorn squash, skinned and diced
2 tsp mixed herbs (basil, thyme, parsley)

handful frozen (or 2 handfuls fresh) baby spinach
1 cup chickpeas

Parmesan cheese

Slice or dice the chicken breast. Heat 1 Tbsp olive oil in a large frying pan and stir fry chicken over high heat until toasted all over. Remove from pan and set aside.

Rinse barley and drain well. Heat another Tbsp of oil in the same (unwashed) large frying pan. Add onion and cook until translucent. Add garlic, barley and squash and stir until coated and toasted. Barley might start to pop as it toasts – this is good. Season with herbs, salt and pepper.

Meanwhile, bring vegetable stock to a boil in a small saucepan. Add stock, one cupful at a time, to the large pan of barley, stirring thoroughly until absorbed. Continue until all the stock has been absorbed, adding more water if barley is still nutty. With the final cupful, add the spinach, the toasted chicken and the chickpeas and stir until heated thoroughly. Risotto should be loose without being watery.

Season to taste and serve with a good grating of Parmesan cheese.

risotto with barley

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