Barley chicken mushroom risotto

• butter↗1 ст. л. tbsp
• olive oil↗1 ст. л. tbsp
• large shallots↗2

  thinly sliced

• garlic clove↗1

  minced

• skinless chicken breast↗3

  cut into large pieces

• pearl barley↗300г g
• white wine↗250мл ml
• mixed wild and chestnut mushrooms↗400г g

  sliced

• thyme leaves↗1 ст. л. tbsp
• hot chicken broth1 л L
• grated parmesan3 ст. л. tbsp
• sliced green onion

  for garnish (optional)

• parmesan↗

  shavings, for garnish (optional)

Step-by-step instructions

1. 1

   In a large heavy saucepan heat the butter and olive oil. Sauté the shallots and garlic with spices for 5 minutes, then add the chicken fillet and cook for another 2 minutes.

2. 2

   Add the pearl barley and sauté for 1 minute. Pour in the white wine and stir until the alcohol evaporates. Add the mushrooms and thyme leaves, then pour in ¾ of the hot chicken broth. Simmer over low heat for 40 minutes, stirring occasionally and adding the remaining broth if the mixture becomes dry.

3. 3

   Remove the pot from the heat, stir in the grated parmesan and mix quickly. Serve immediately, sprinkled with sliced green onion and parmesan shavings if desired.