Chicken And Barley Risotto With Edamame
Equipment
- slow cooker
Ingredients
- 1ยผ lb boneless skinless chicken breasts cut into ยพ-inch cubes
- Medium onions chopped (1ยฝ cups)
- 1ยผ cups uncooked pearl barley
- ยฝ cup shredded carrot
- 2 cloves garlic finely chopped
- ยฝ teaspoon salt
- ยฝ teaspoon dried thyme leaves
- 1 carton 32 oz chicken broth
- 1 cup frozen shelled edamame from 10-oz bag, thawed
- ยฝ cup shredded Parmesan cheese 2 oz
Instructions
- Spray 4- to 5-quart slow cooker with cooking spray.
- In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.
- Cover; cook on Low heat setting 4 to 5 hours.
- ln 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to Minutes or until boiling.
- Stir thawed edamame and boiling broth into chicken mixture in slow cooker.
- Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender.
- Stir in cheese.
Notes & Wine Advice
Quick Variation:
To turn this into a meatless meal, omit the chicken and use vegetable broth instead of chicken broth.
Nutrition values
Calories: 250 kcal