Chicken with Mushroom Barley Risotto

Chicken with Mushroom Barley Risotto ? Serves 4

barley-risotto-fitness-ridge4 ? 6 oz. Chicken Breasts
¾ C Barley (pearled)
1 T. Garlic
½ C. Onion
1 ½ C. Cooked Mushrooms
½ T. Butter
3 C. Chicken-less Stock
1 C. Beef-less stock
1 t. Sage
½ t. Rosemary
1 T. Parsley
½ T. Truffle oil

½ T. Lemon Juice
1 oz. parmesan cheese
4 C. Assorted Vegetables


Note: To start this recipe, begin by bringing to boil both stocks, sage, rosemary and parsley in a large pot. In the large shallow pan, place half stock and barley. Simmer barley on low heat and allow about 45 minutes to an hour to fully cook. As the liquid gets absorbed add more liquid and cook like risotto. If you cook the barley at too high of a temperature the stock will evaporate instead of cooking into the barley. While barley is cooing sauté the onions, garlic and mushrooms in the butter. When barley is soft, add the sautéed mushrooms and cheese. Stir those in then add lemon juice and truffle oil to taste. Serve meal in a bowl, each person receiving 4 oz risotto with the baked chicken on top and assorted vegetables on the side.

Nutrition Information

405 Calories, 36g Protein, 48g Carbohydrate, 9g Fat, 853mg Sodium, 12g Fiber