This pearly barley, chicken and mushroom risotto is good for you as well as very satisfying. You won’t be left hungry, while still eating a meal under 500 calories. It’s really high in fibre, with 8grams of fibre per serve, and it is absolutely bursting with flavour. While you can use arborio rice instead of the pearl barley, we love the flavour and texture of the barley.
With the additional of green leaves, mushrooms and yoghurt, this recipe as an overall winner, with a balance of calcium, dietary fibre, protein, vitamins and minerals.
It is so yummy, that if you have left overs, you’ll definitely want to reheat them and take them to work for lunch the next day.
The addition of yoghurt will give the risotto a creamy finish. If you want to reduce the calories, you can leave out the parmesan cheese. But it does give it that added flavour.
We know that many people don’t like the texture of mushrooms. If this is you, keep the mushrooms whole when your cooking the chicken and mushroom risotto, and remove them at the end. That way, you’ll get the amazing mushroom flavour, without the texture.
On the other hand, if you love mushrooms, and you’re vegetarian, leave the chicken out, load up on the mushrooms and spinach, and consider adding other vegetables such as peas.
Finally, we like to swap the water with a salt reduced chicken stock for extra flavour. While it increases the salt content of the dish and adds a few extra calories, it definitely makes this a more enjoyable meal.
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