Chicken and Barley Risotto
	Serves 4 Prep time: 15 minutes Total time: 50 minutes

Presented by Diane Henderiks

Shopping List

• 1 medium red bell pepper
• 2 celery stalks
• 2 medium carrots
• 1 medium onion
• ¼ cup grated Parmigiano Reggiano
• 1 bunch thyme
• 1 bunch flat-leaf (Italian) parsley
• 1 cup pearl barley
• 4 skinless boneless chicken breasts

Pantry Items

• Bay leaves
• Black pepper, freshly ground
• Chicken broth
• Extra-virgin olive oil
• Hot paprika or cayenne pepper
• Sea salt or kosher salt

Tools

• Chef’s knife
• Dutch oven
• Grater
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Tongs
• Vegetable peeler
• Wooden spoons

Suggestions

• Wine:  A Lambrusco would be not only fun here, but delicious, particularly a Saetti, Vigneto 2009 Lambrusco Salamino di S.Croce. This one is surprisingly dark and fruity, yet light on the palate as well, and just $14.99.
• Dessert:  Fresh, seasonal fruit or a delicious fruit compote

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Refrigerate the wine
• Prep
  • Remove the seeds and white pith from the red pepper and dice it. Put it in a bowl.
  • Remove the strings from the celery stalks, and dice them. Add to the peppers in the bowl.
  • Peel and trim the carrots, and dice them. Add to the vegetables in the bowl.
  • Peel and dice the onion. Add to the vegetables in the bowl.
  • Separate 6 sprigs of thyme from the bunch.
  • Rinse and pat dry the parsley. Pluck 1 cup leaves.
• Start Cooking
  • Heat 1 tablespoon olive oil in the Dutch oven over medium heat . Add the chicken breasts, season with salt and pepper, and brown on both sides, about 2 minutes per side.
  • Transfer the chicken to a cutting board.
  • Add the diced vegetables and the barley to the Dutch oven, stir, season with salt and pepper and cook, stirring occasionally, for 5 minutes.
  • While the vegetables and barley are cooking, slice the chicken into narrow, bite-size strips. Add to the vegetables and barley and stir to combine.
  • Add the 6 thyme sprigs, 1 bay leaf, 2 cups chicken broth and ½ cup water to the Dutch oven, stir and bring to a boil. Cover and reduce the heat so the liquids are simmering. Cook until the vegetables and barley are tender, about 35 minutes.
  • You’ve got time now to set the table, open the wine and pour yourself a glass, even read the paper.
  • About 5 minutes before the vegetables and barley are cooked, mince the parsley.
  • When the barley is tender, remove the Dutch oven from the heat. Remove the bay leaf and the thyme sprigs, and stir in the parsley and the ½ cup grated Parmigiano Reggiano. Add hot paprika or cayenne to taste, and salt if necessary.
  • Transfer the risotto to a shallow serving plate, garnish with parsley sprigs, and take to the table. Dinner is served!
  • Don’t forget that Lambrusco….

Wow that was fast; let’s eat!

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