Risotto is an Italian classic main – course dish. Risotto is one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. We share with you Risotto Recipe using barley, yellow moong dal and chicken. Barley Risotto is rich and creamy in texture. Served with roasted flavorsome chicken, fried onion and a drizzle of lemon juice. The burst of Indian flavors in each bite of mouth melting, creamy barley risotto is a true example of flavor bombing.
We have used the regular pearl barley for making the risotto. No additional cream or cheese is added while making the risotto. The yellow moong dal lends great taste and texture to the risotto. So you can mark this recipe under the guilt-free gourmet meal category. The serving of flavorsome roasted chicken and fried onions with the risotto make this recipe appealing to an Indian palate. If you are not too keen on including chicken in the recipe, then give it a miss without any second thoughts. The key to prepare a perfect risotto is the slow cooking method, there are no cheat methods. The continuous stirring, the addition of stock at regular intervals and the natural starch of the grains is what makes a risotto – splendid. The barley for the risotto is already boiled hence it takes lesser time than the regular rice risotto.
Learn how to make Barley Risotto with Chicken:
Barley Risotto Recipe
- 1 Cup pearl Barley
- ¼ Cup yellow moong dal
- 1/3 Cup onion slices
- 5 cloves of garlic chopped
- 2 Cup vegetable stock
- Salt and black pepper to taste
- 1 tablespoon red wine vinegar buy it here
- 2- tablespoon olive oil
Ingredients to serve
- 1 teaspoon lemon juice
- 1/4 Cup fried onion
- 5 - 6 slices of sun-dried tomato
- ¼ Cup olive oil
- 2- tablespoon fine chopped coriander leaves
- To prepare the Barely and Moong Dal Risotto, first soak the barley in water for 1 hour. In the meanwhile clean, wash and pressure-cook the moong dal with vegetable stock. Keep aside.
- Once barley is soaked, boil it in the saucepan till it is al dente. Stirring occasionally while it is boiling.
- Drain the boiled barley in a colander and reserve a cup or so of barley water to flavor the risotto later. Add a tablespoon of oil over boiled barley and gently toss so that barley pearls do not stick together.
- Clean, wash and pat dry the boneless chicken pieces. Keep aside.
- To make the risotto, heat 2 tablespoon of olive oil in a deep casserole over medium heat. Add the chopped garlic and sauté for 3 - 4 minutes. Next add the onion slices and sauté once again. Once the onion turn soft add the boiled barley. Stir to combine.
- Sauté for 5 minutes and glaze the pan with red wine vinegar. Stir and cook still most of the liquid evaporates.
- Now add a ladle full of cooked moong dal with the stock liquid in the risotto, stir and cook the risotto. Make sure to use wooden spoon to stir the risotto. This way more starch is leached out of the grains making risotto creamy.
- Once the liquid from the risotto is reduced add one more ladle full of moong dal liquid. Alternatively, you can use the reserved barley water as well. Season the risotto with salt and black pepper. Cook stirring at regular interval till it gets the creamy consistency.
- Before serving the risotto heat 1/4 Cup olive oil in a frying pan and golden fry the onion slices like birista. Drain on an oil absorbent paper.
- To serve the Barley and Moong Dal Risotto, arrange one serving of risotto in a plate. Top it with teaspoon of fried onion and tomato slices. Sprinkle the chopped coriander leaves along with lemon juice. If you prefer a drizzle of olive oil can also be added.
- Serve Barley and Moong dal Risotto warm with toasted baguette and fresh salad on the side.