About this recipe:Pearl barley is a good substitution for arborio rice in risotto.
2 skinless, boneless chicken breast fillets
2 tablespoons balsamic vinegar
375ml vegetable stock
1 tablespoon olive oil
1 large chopped onion
1 clove garlic, minced
salt and pepper to taste
100g sliced fresh mushrooms
250ml semi skimmed milk
60ml light evaporated milk
200g pearl barley
1 teaspoon butter
50g grated Parmesan cheese
50g grated Pecorino Romano cheese
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the overn to 180 C / Gas 4. Place chicken breasts in a baking dish and coat with balsamic vinegar.
Bake the chicken breasts in the preheated until no longer pink in the centre and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C. Slice chicken into small pieces. Set aside.
In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat.
Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the milk and the evaporated milk into the same saucepan and heat for 2 minutes. Stir in the barley. Reduce the heat to medium and stir in 250ml of the boiling vegetable stock; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 250ml of stock left. Stir in the chicken with the last 250ml of stock. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese and Pecorino cheese before serving.