Chicken Pumpkin Barley Risotto
Try this Chicken Pumpkin Barley Risotto, made with low GI ingredients to help maintain steady energy levels throughout the day.
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves, minced
- 1 cup pearl barley
- 3 cups chicken broth
- 2 cups diced pumpkin
- 2 cups diced cooked chicken
- 1/2 cup Parmesan grated cheese
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the pearl barley and stir to coat in the oil. Cook for 1-2 minutes until the barley is slightly toasted.
- Pour in 1 cup of the chicken broth and stir until absorbed. Continue adding the broth, 1 cup at a time, stirring constantly and waiting for each cup to be absorbed before adding the next.
- After 20-25 minutes of cooking, add the diced pumpkin and continue cooking for an additional 10-15 minutes, or until the barley is tender and the pumpkin is soft.
- Stir in the cooked chicken and Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan cheese if desired.