As you may have read in our ‘Foodie Features‘ section, as part of the ‘Organic September‘ campaign, the lovely team at the Soil Association sent over a delicious bag of organic goodies for the OH! Taste Kitchen.
The Sundried Tomato Barley Risotto was instantly on the supper menu. As you know, white rice is mostly devoid of nutrients, while barley is packed with health benefits. Barley is full of fiber, can reduce your risk of cardiovascular disease, can reduce cholesterol and a single cup contains over 50% of the recommended daily value of selenium.
This particular Sundried Tomato Barley Risotto was already packed full of porcini mushrooms and sundried tomatoes, but of course, a few extra wouldn’t hurt.
We added some grilled chicken, parmesan cheese, 2 cups of the leftover liquid from rehydrating the porcini mushrooms, organic chicken stock and topped with a spoonful of homemade pesto. A quick evening supper was certainly made even more delicious by the fact that we knew that everything that we were eating was nutritious, healthy and of course, very tasty indeed.
- 1/3 of a cup of sun dried tomatoes, finely sliced
- Handful of rehydrated porcini mushrooms, finely diced
- 750ml cups of chicken stock
- 2 tablespoons of extra virgin olive oil
- 1 red onion, finely diced
- 3 garlic cloves, finely chopped
- 1/2 cup of dry white wine
- 500g Sundried Tomato Barley Risotto (Greencity Wholefoods)
- 500g Free Range, Organic Chicken, cut into strips
- Parmesan cheese, grated, add to taste
- Salt and pepper to taste
- 2 tablespoons of fresh basil and pine nut pesto to garnish
- Sauté onion and garlic. Add barley ad sauté for a further couple of minutes to bring out an extra nutty flavour.
- In a seperate pan, grill chicken and set aside.
- Add the wine to the barley pan and cook, while stirring, until the wine has been absorbed.
- Add stock one cup at a time until all stock is absorbed. (I like to add a couple of ladles of the water from the porcini mushrooms for extra richness.) Lower the heat so the pan is slowly simmering and stir the barley a few times. With each addition of the stock taste for the appropriate level of saltiness and add salt or water as necessary.
- Cook for approximately 45 minutes or until your barley has achieved the desired consistency. If you run out of stock before the risotto has reached your desired degree of tenderness add additional water to the pot.
- Add chicken, serve and garnish with basil pesto and parmesan.