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Barley Risotto with Chicken & Parmesan

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Barley Risotto with Julienne Chicken & Parmesan

from Cooking Light

Core +


1 tablespoon olive oil

3/4 cup diced carrot

1 thyme sprig

3/4 cup diced celery

3/4 cup thinly sliced leek

1/2 cup finely chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

6 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch strips

1 3/4 cups uncooked pearl barley (about 12 ounces)

6 cups fat-free chicken broth

1 cup water

1/3 cup chopped fresh flat-leaf parsley

1/4 cup (1 ounce) grated fresh Parmesan cheese (count points)


Heat oil in a Dutch oven over medium-high heat. Add carrot and thyme; sauté 1 minute. Add celery, leek, and onion; sauté 1 minute. Add salt, pepper, and chicken; sauté 5 minutes. Add barley; sauté 1 minute.


Add broth and water; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat; discard thyme sprig. Stir in parsley and cheese.


Yield: 9 servings (serving size: 1 cup)

CALORIES 281(12% from fat); FAT 3.8g (sat 1.1g,mono 1.7g,poly 0.6g); PROTEIN 27.6g; CHOLESTEROL 46mg; CALCIUM 74mg; SODIUM 362mg; FIBER 6.9g; IRON 2mg; CARBOHYDRATE 33.9g

Suzie :salut

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I made this tonight and it was good. I substituted 16 oz. button mushrooms and 8 oz. cremini mushrooms for the chicken, omitted the parsley, and used 4 cups of mushroom broth, 1 cup of veggie broth, and 1 cup of water. I omitted the salt as well.

Suzie :salut

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