Barley, Chicken & Mushroom Risotto Recipe

In a large pot, heat some oil over medium heat. Add the diced chicken and cook until browned. Remove from the pot and set aside.

In the same pot, melt the butter. Add the onion and garlic and cook until softened.

Add the barley to the pot and cook for 2 minutes, stirring constantly.

Pour in the white wine and stir until absorbed.

Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more.

After about 30 minutes, when the barley is tender, add the cooked chicken and mushrooms to the pot. Cook for an additional 5 minutes.

Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.

Serve the risotto hot, garnished with fresh parsley.