2 onions, finely chopped
2 cloves garlic, finely chopped
200g pearl barley
250ml white wine
750ml hot chicken stock
Chicken, chunky bite sized bits
2 tbsp low fat crème fraîche
2 tbsp fresh parsley, chopped
¼ bunch fresh tarragon, chopped
1 lemon, zested
15g (½oz) grated Parmesan
Heat half the olive oil in a heavy-based saucepan, add the onions and garlic and cook for 2-3 minutes or until the onions have softened. Stir through the barley and cook for 2 minutes. Increase the heat and pour in the wine.
When the wine has been absorbed, add the chicken stock. Allow to cook on a gentle simmer for 40 minutes, or until the barley is tender. Add more stock if the mixture looks too thick.
Heat the remaining olive oil in a heavy-based frying pan and cook the chicken until cooked through and brown on each side with no pink showing.
When the risotto has cooked, stir through the chicken, crème fraîche and half the herbs. Ladle into bowls and sprinkle with lemon zest, freshly ground black pepper, the remaining herbs and Parmesan. Serve immediately.
https://realfood.tesco.com/recipes/chicken-and-mushroom-pearl-barley-risotto.html