Ingredients
Method
1.Heat half the oil in large saucepan; cook chicken, in batches, until browned lightly and cooked through. Remove from pan; cover to keep warm.
2.Meanwhile, combine stock and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered.
3.Heat remaining oil in cleaned pan; cook onion, garlic and leek, stirring, until onion softens. Add barley; stir to combine with onion mixture. Add wine; cook, stirring, until almost evaporated. Stir in 1/2 cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed.
4.Continue adding stock mixture, in 1/2-cup batches, stirring until absorbed after each addition. Total cooking time should be about 30 minutes or until barley is just tender.
5.Add chicken and peas to risotto; cook, stirring, until peas are just tender. Remove from heat; stir in tarragon.
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