Chicken and pearl barley risotto
Ingredients
- 1 large skinless chicken breast, or 2 small chicken breasts
- 100g of butter, cubed
- 1 leek, thinly sliced
- 200g of pearl barley, soaked overnight in cold water
- 250ml of white wine
- 1 chicken stock pot, diluted with 500ml boiling water
- 1/2 bunch of flat-leaf parsley
- 1 bunch of chervil
- 75g of Parmesan, grated
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