Barley Risotto with Chicken, Mushrooms and Edamame
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons butter
  • 1 large onion, diced
  • 3 cloves garlic (chopped)
  • 1 long red chilli, deseeded and chopped
  • 1 cup pearled barley
  • ½ cup dry white wine
  • 3½ - 4 cups chicken stock*
  • 3 (approx 350g) chicken thigh fillets, each cut into 4 pieces
  • 200g mushrooms, quartered (I used ½ button & ½ Swiss brown)
  • 2 medium zucchinis, cut in half lengthways, then slice 1 cm wide
  • ½ cup shelled edamame (you can replace with 2 cups of baby spinach leaves)
  • 1 tablespoon light soy sauce
  • pepper to taste
  1. Heat a large pot over medium heat. When hot add 1 tablespoon of oil, the butter and onions and cook onions until they soften, about 3-4 minutes.
  2. Add garlic and chilli, sautee for 1-2 minutes.
  3. Add the barley and stir to coat with oil and butter mix for 2 minutes.
  4. Add the wine and cook until it evaporates.
  5. Meanwhile, bring the stock to the boil in a saucepan, then turn down to a simmer.
  6. Ladle in about 1 cup of stock at a time and stir with a wooden spoon until this evaporates. After adding 3 cups, add the last cup a quarter at a time. The risotto should not be too dry or too wet and soup-like. It will take about 40-50 minutes to cook, for the barley to become tender.
  7. Meanwhile, heat a frying pan over medium heat. When hot add 1-2 teaspoons of oil and the chicken thigh fillets. Cook for a few minutes on each side until brown.
  8. Remove chicken from frying pan and add to barley mixture. (It will need at least 15 minutes in the risotto to ensure it is cooked through)
  9. Add 1-2 teaspoons of oil to the same frying pan, over medium heat, along with half of the mushrooms and cook until soft and lightly browned.
  10. Remove mushrooms from frying pan and add to barley mixture along with zucchini.
  11. With 5-10 minutes to go, cook the remaining mushrooms and stir through the risotto along with the edamame.
  12. When cooked add pepper, then taste and add soy sauce as necessary. Spoon into bowls. Serve with steamed broccoli and beans.
Recipe by Healthy Home Cafe at