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Oven-baked chicken, bacon and barley risotto

Name: Oven-baked chicken, bacon and barley risotto
Yield: Serves 4-6
Cuisine: Italian recipes
Ingredients: 2-3 tbsp olive oil; 4 free-range skinless chicken thigh fillets, cut into chunks; 200g smoked bacon lardons; 2 banana shallots, sliced; 1 large celery stick, finely chopped; 1 large carrot, finely chopped; 4 fresh rosemary sprigs, leaves picked and chopped; 175g risotto rice; 175g pearl barley; 200ml fino sherry; 750ml chicken or vegetable stock; 50g butter; 50g parmesan, grated, plus extra shavings to serve; Handful parsley leaves to serve

Published: 31 May 18
Updated: 18 Mar 24

We’ve used a mixture of rice and pearl barley in this baked chicken risotto to create a nuttier texture with a little more bite.

Easy
April 2018

Test kitchen approved

Serves 4-6
Hands-on time 20 min, oven time 25 min

We’ve used a mixture of rice and pearl barley in this baked chicken risotto to create a nuttier texture with a little more bite.

Nutrition: per serving

Calories: 531kcals
Fat: 22g (9.3g saturated)
Protein: 23.4g
Carbohydrates: 49.7g (2.6g sugars)
Fibre: 1.9g
Salt: 1.8g

For 6

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Ingredients

2-3 tbsp olive oil
4 free-range skinless chicken thigh fillets, cut into chunks
200g smoked bacon lardons
2 banana shallots, sliced
1 large celery stick, finely chopped
1 large carrot, finely chopped
4 fresh rosemary sprigs, leaves picked and chopped
175g risotto rice
175g pearl barley
200ml fino sherry
750ml chicken or vegetable stock
50g butter
50g parmesan, grated, plus extra shavings to serve
Handful parsley leaves to serve

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Method

Heat the oven to 200°C/180°C fan/gas 6. Heat a splash of the oil in a large casserole (use one with a lid) and fry the chicken and bacon until browned. Set aside. Heat a splash more oil in the pan if needed and gently fry the shallots, celery and carrot with a pinch of salt for about 10 minutes until softened.
Stir in the rosemary and cook for a minute, then stir in the rice and barley and cook for 1-2 minutes. Add the sherry and bring up to a fast simmer, then cook until almost all the sherry has evaporated.
Stir the browned chicken and bacon into the rice and pour in 700ml of the stock. Stir to combine, then bring up to the boil, cover with the lid, transfer to the oven and bake for 25 minutes or until everything is tender and all the liquid has been absorbed.

When the rice is tender, stir in the butter, parmesan and remaining 50ml stock. Taste and add salt and black pepper to taste. Serve scattered with the parmesan shavings and the parsley leaves.