Chicken and Pearl Barley Risotto Recipe

Main
easy
2
1 hour 10 minutes

PT1H10M

Richard Bainbridge's tasty chicken risotto is simple to make and packed with flavour. He uses pearl barley instead of the traditional arborio rice which gives the dish a wonderful bouncy texture. The chicken breast is gently steamed on top of the risotto, imparting it with plenty of flavour and keeping it nice and juicy.

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Ingredients

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Metric

Imperial

1 large skinless chicken breast, or 2 small chicken breasts
100g of butter, cubed
1 leek, thinly sliced
200g of pearl barley, soaked overnight in cold water
250ml of white wine
1 chicken stock pot, diluted with 500ml boiling water
1/2 bunch of flat-leaf parsley
1 bunch of chervil
75g of Parmesan, grated

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Place a large pan over a medium heat. Add 50g of the butter with the leek and gently sweat without colouring

100g of butter, cubed
1 leek, thinly sliced

Once soft, add the pearl barley and white wine, then allow to reduce by three-quarters

250ml of white wine
200g of pearl barley, soaked overnight in cold water

Add enough chicken stock to cover the barley. Once that has reduced, add another ladle of stock and continue cooking in this way until the stock is used up (as you would a risotto)

1 chicken stock pot, diluted with 500ml boiling water

As you add the final ladleful of stock, place the chicken breast on top of the barley, season with a sprinkle of salt and put a lid on the pan until the chicken is cooked – 10–15 minutes depending on the size of the chicken breast. Stir halfway through to ensure the barley doesn't stick to the pan

1 large skinless chicken breast, or 2 small chicken breasts

Remove the chicken from the pan and stir in the Parmesan and remaining butter. Turn the heat off, place the lid back on and let the risotto sit for 5 minutes. In the meantime, slice the chicken breast and chop the herbs

75g of Parmesan, grated
1 bunch of chervil
1/2 bunch of flat-leaf parsley

Taste the risotto and check for seasoning. Fold through the herbs, then portion between 2 bowls and lay the chicken on top

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Richard Bainbridge

With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.