The Dinner Planner


Chicken and Mushroom Pearl Barley Risotto

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Yes there are peas in this image. They aren't in the recipe as we would not include them again as it is much better without.
Servings 4


  • 2 garlic cloves - chopped
  • 1 onion - finely diced
  • 300 grams pearl barley - rinsed
  • 1 litre chicken stock - hot
  • 2 chicken breasts
  • 400 grams mushrooms - portabello or swiss brown, cut into 2 cm chuncks
  • 120 grams baby spinach
  • 1 tbsp thyme - leaves only
  • 1 lemon
  • parmesan to serve



  • Finely dice the onion and garlic. Cut the mushrooms into 2cm chunks.


  • To the slow cooker, add garlic, onion, peal barley, hot stock, thyme leaves, and mushrooms. Place the whole chicken breasts on top. Season with salt and pepper. Cook on low for 3 hours, or until all the stock is absorbed.
  • Remove the chicken and set aside. Place the spinach in the slow cooker and cover. Shred the chicken, then return to the slow cooker and stir to combine.
  • To serve add a squeeze of lemon and some grated parmesan.

Tips and Variations

This is a very earthy dish. If you feel like it doesn't suit you, please swap the recipe for the Oven Baked Chicken and Bacon Risotto.
Try adding some goats cheese instead of parmesan (if you have it).
VEGETARIAN - Omit the chicken and use vegetable stock.


Calories: 559kcal | Carbohydrates: 75g | Protein: 42g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 531mg | Potassium: 1437mg | Fiber: 14g | Sugar: 8g | Vitamin A: 2956IU | Vitamin C: 18mg | Calcium: 84mg | Iron: 5mg

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