Chicken and mushroom pearl barley risotto

    30ml (2 tbsp) olive oil
    2 leeks, trimmed and finely sliced
    2 cloves garlic, finely chopped
    300g (10oz) pearl barley
    250ml (8fl oz) white wine
    1·25 litres (2pt) hot chicken stock
    4 chicken thighs, trimmed of fat
    100g (3½oz) mixed wild mushrooms, sliced
    100g (3½oz) chestnut mushrooms, sliced
    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 leeks and garlic and cook for 2-3 minutes or until the leek has 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 750ml (1 1⁄4pt) of the chicken stock. Allow to cook on a gentle simmer for 40 minutes, or until the barley is tender. Add stock if the mixture looks too thick.
    Heat the remaining olive oil in a heavy-based frying pan. Season the chicken thighs well and cut into large chunks. Cook the chicken until cooked through and brown on each side with no pink showing, add the mushrooms and cook for a further 5 minutes. Remove from the heat.
    When the risotto has cooked, stir through the chicken, mushrooms 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.

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