Chicken Barley Risotto
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Total time: 60 minutes
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Serves 6
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14 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
1kg - Pearled barley (soaked for 12 hours)
10g - Yellow pumpkin, peeled and diced
920g - Fresh basil
500g - Chicken with skin removed, shredded
0.5 piece - Onion, finely chopped
1 teaspoon - Olive oil
Per needed - Water
UTENSILS
Stove, Blender, Measuring Cup, Weighing Scale, Chopping Board, Knives, Pot, Sauté Pan, Bowls, Strainer, Spatula, Peeler, Metal Spoon
INSTRUCTIONS
1. In a pot, boil the pumpkin, onions and basil until they are soft.
2. In a separate pot, boil the chicken with enough water to cover for 1.5 hours.
3. Separate the cooked meat from the resulting stock.
4. In a pot, bring the water to a boil, and cook the pearled barley.
5. Blend the pumpkin, onions and basil with half a cup (125ml) of chicken stock to make the pumpkin cream.
6. Dice the cooked chicken.
7. Sauté the barley in olive oil and add in the pumpkin cream and diced chicken.
8. Remove from the heat and plate. Serve the dish hot.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 410.8g
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Energy (kcal)
402
Carbs (g)
55
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Proteins (g)
33
Fats (g)
5
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Fibre (g)
14
