recipes
Lemon Barley and spinach risotto with Crispy chicken and bacon
2021-01-09
Ingredients
- 1 knob butter
- 1 onion, chopped
- 3 gloves garlic, chopped
- 1 tsp lemon zest
- 8 anchovy fillets
- 1 cup barley, rinsed well
- ½ glass white wine
- 2 cups chicken stock
- 4 slices streaky bacon
- 4 pieces breaded chicken fillets (Dewfresh)
- 50g grated parmesan
Method
In a small pan, melt the butter and sauté` the together the onion, garlic, anchovies and lemon zest until softened. Add the barley and a drop of olive oil and stir well. Pour in the white wine to evaporate then pour in the stock and bring to the boil. When ready, Reduce the heat and cook for 15-20 minutes until soft. Meanwhile grill the chicken and bacon slices until both are crispy. Stir the Parmesan cheese into the risotto then spoon the barley into large bowls with the grilled bacon and chicken on top.
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