Pearl barley is the hero of your winter warmer risotto instead of traditional arborio rice. For an extra herby twist, sprinkle parmesan rounds with two teaspoons of thyme leaves before baking.
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Ingredients
Method
Melt half of the butter and half of the oil in a large frying pan on high heat. Cook chicken for 5 minutes, turning, until golden. Transfer to the bowl of a 5.5 litre pressure cooker.
Heat remaining butter and oil in same pan on medium. Cook mushrooms and leek for 5 minutes, stirring, until softened and golden. Add garlic and thyme, cook for 1 minute. Add wine, bring to boil and cook for 2 minutes until reduced by half.
Transfer mushroom mixture to pressure cooker. Stir in pearl barley and stock, season. Secure lid. Cook on high pressure for 25 minutes.
Meanwhile, to make Parmesan rounds, preheat oven to 200°C fan-forced (220°C conventional). Line 2 large oven trays with baking paper. Spoon 1 tablespoon of the parmesan onto trays, spreading to 8cm diameter, leaving a 3cm gap between each one. Bake for 5 minutes or until golden. Cool for 30 seconds then carefully lift from tray and bend into a taco shape. Cool on tray.
Release pressure using quick release method. Remove chicken, cool slightly. Add kale and parmesan to pressure cooker, stir. Close lid. Remove chicken from bone and shred meat. Stir through risotto. Season. Serve risotto with crisp parmesan rounds.
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You might also enjoy making Karen Martini’s Risotto With Cevapcici Meatballs, Peas And Bocconcini
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