Barley Risotto with Julienne Chicken and Parmesan

Ingredients

• 0.8 cup carrots diced
• 0.8 cup celery diced
• 6 cups chicken broth fat-free
• 0.3 cup flat-leaf parsley fresh chopped
• 0.8 cup leek thinly sliced
• 1 tablespoon olive oil 
• 0.5 cup onion finely chopped
• 1 ounce parmesan cheese fresh grated
• 12 ounces pearl barley uncooked
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 24 ounce skinned cut into 1/4-inch strips
• 1  thyme sprig 
• 1 cup water 

Equipment

• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add carrot and thyme; saut 1 minute.
3. Add celery, leek, and onion; saut 1 minute.
4. Add salt, pepper, and chicken; saut 5 minutes.
5. Add barley; saut 1 minute.
6. Add broth and water; bring to a boil. Cover, reduce heat, and simmer 40 minutes.
7. Remove from heat; discard thyme sprig. Stir in parsley and cheese.