Chicken And Barley Risotto With Edamame
Equipment
Ingrediënten
- 1¼ lb boneless skinless chicken breasts cut into ¾-inch cubes
- Medium onions chopped (1½ cups)
- 1¼ cups uncooked pearl barley
- ½ cup shredded carrot
- 2 cloves garlic finely chopped
- ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- 1 carton 32 oz chicken broth
- 1 cup frozen shelled edamame from 10-oz bag, thawed
- ½ cup shredded Parmesan cheese 2 oz
Instructies
- 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 / Tips / Wine Advice:
Quick Variation:
To turn this into a meatless meal, omit the chicken and use vegetable broth instead of chicken broth.
Nutritional Information
Calories: 250 kcal
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