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Autumn Harvest Chicken and Barley Risotto
Autumn Harvest Chicken and Barley Risotto

Autumn Harvest Chicken and Barley Risotto
A hearty and nutritious risotto featuring seasonal vegetables and tender chicken.
Autumn Harvest Chicken and Barley Risotto
Ingredients:
1
Servings
  • 300
    g
     chicken breast
  • 200
    g
     barley
  • 200
    g
     butternut squash
  • 150
    g
     mushroom
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 50
    g
     parmesan cheese
  • 500
    ml
     chicken broth
  • 1
    tsp
     thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Autumn Harvest Chicken and Barley Risotto
Instructions:
  1. Dice the chicken breast into bite-sized pieces.
  2. Heat olive oil in a large pan over medium heat.
  3. Add diced onion and minced garlic, sauté until translucent.
  4. Add chicken pieces and cook until browned.
  5. Stir in barley and cook for 2 minutes.
  6. Add diced butternut squash and sliced mushrooms.
  7. Pour in chicken broth gradually, stirring frequently.
  8. Cook until barley is tender and liquid is absorbed.
  9. Stir in spinach and cook until wilted.
  10. Mix in grated parmesan cheese, thyme, salt, and pepper.
  11. Serve hot.
Nutrition Per Serving 1500 g Per 100g
Energy 2000 kcal 133 kcal
Protein 120 g 8.0 g
Fibre 20 g 1.3 g
Salt 2 g 0.1 g
Sugar 10 g 0.7 g
Carbohydrates 250 g 16.7 g
Fat 80 g 5.3 g
  • 300
    g
     chicken breast
  • 200
    g
     barley
  • 200
    g
     butternut squash
  • 150
    g
     mushroom
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 50
    g
     parmesan cheese
  • 500
    ml
     chicken broth
  • 1
    tsp
     thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Dice the chicken breast into bite-sized pieces.

Heat olive oil in a large pan over medium heat.

Add diced onion and minced garlic, sauté until translucent.

Add chicken pieces and cook until browned.

Stir in barley and cook for 2 minutes.

Add diced butternut squash and sliced mushrooms.

Pour in chicken broth gradually, stirring frequently.

Cook until barley is tender and liquid is absorbed.

Stir in spinach and cook until wilted.

Mix in grated parmesan cheese, thyme, salt, and pepper.

Serve hot.

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