Mushroom Chicken Barley Risotto

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 skinless, boneless chicken breast halves
• 2 tablespoons balsamic vinegar
• 3 1/2 cups water
• 1 1/2 cups vegetable stock
• 1 tablespoon olive oil
• 1 large chopped onion
• 1 clove garlic, minced
• salt and pepper to taste
• 1 1/2 cups sliced fresh mushrooms
• 1 cup 1% milk
• 1/4 cup fat-free evaporated milk
• 1 cup pearl barley
• 1 teaspoon butter
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large heavy pot over medium heat. Add the chopped onion and cook about 5 minutes until soft. Add the minced garlic and cook 1 minute more.

2. Stir in the pearl barley and toast for 2 minutes. Pour in the vegetable stock and water, bring to a simmer, then reduce to low heat, cover, and cook about 25 minutes until the barley is nearly tender.

3. Meanwhile, season the chicken breasts with salt and pepper. Place them in a small pan of simmering water and poach about 15 minutes until the thickest part reaches 165°F (74°C). Remove, cool slightly, and cut into bite-sized pieces.

4. Stir the sliced mushrooms into the barley and simmer uncovered for about 10 minutes, stirring often, until the mushrooms are soft.

5. Stir in the balsamic vinegar and 1% milk. Simmer about 10 minutes, stirring often, adding a splash of water if the mixture gets too thick.

6. Stir in the evaporated milk, chicken, butter, Parmesan and Romano cheeses. Season with salt and pepper to taste and cook 2 minutes until creamy.

7. Serve the risotto immediately while hot.