Barley, chicken & mushroom risotto

Ingredients

• 1 tbsp butter 
• 400 g crimini mushrooms wild mixed chopped
• 3  chicken breast skinless cut into chunky pieces
• 1 l chicken stock see hot
• 1  garlic clove chopped
• 1 tbsp olive oil 
• 3 tbsp parmesan grated
• 300 g quick-cooking barley 
• 2 large shallots finely sliced
• 1 tbsp thyme leaves 
• 250 ml wine 

Equipment

• sauce pan

Directions

1. In a large heavy saucepan, heatthe butter and oil. Sauté the shallotsand garlic with some seasoning for5 mins, then stir in the chicken andcook for 2 mins.
2. Add the barley and cook for 1 min.
3. Pour in the wine and stir until it isabsorbed.
4. Add the mushrooms andthyme, then pour over ¾ of the stock.Cook for 40 mins on a low simmer untilthe barley is tender, stirring occasionallyand topping up with remaining stock ifit looks dry.
5. Remove from the heat andstir in the grated Parmesan.
6. Serveimmediately, with chives and Parmesanshavings scattered over, if you like.