Chicken and tarragon pearl barley risotto

Pearl barley adds a lovely texture and nutty flavour to this chicken and tarragon risotto.

  • 1 hr cooking
  • Serves 4
  • Print


Chicken and tarragon pearl barley risotto
  • 1 tablespoon olive oil
  • 500 gram chicken breast fillets, sliced thinly
  • 3 cup (750ml) chicken stock
  • 2 cup (500ml) water
  • 1 brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 2 leeks (700g), sliced thinly
  • 3/4 cup (150g) pearl barley
  • 1/3 cup (80ml) dry white wine
  • 1 cup (120g) frozen peas
  • 2 tablespoon finely shredded fresh tarragon


Chicken and tarragon pearl barley risotto
  • 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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