Sort ingredients
vogette
QR Code
Listen
Pdf
Place the stock and 1 cup (250ml) water in a medium saucepan. Bring to the boil. Reduce heat to low. Cover to keep warm.
Meanwhile, heat 1 tbsp of the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 mins or until just cooked through. Transfer to a heatproof bowl.
Heat the remaining oil in the pan over medium-high heat. Add the onion and mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is browned. Add garlic. Cook for 30 secs or until fragrant. Add the wine. Cook for 2 mins or until reduced by half. Add the barley and stock mixture. Bring to the boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 40 mins or until the barley is tender and liquid is almost evaporated.
Stir in half the parmesan and the spinach. Serve the risotto topped with remaining parmesan.