Chicken risotto with broad beans and kale

Name: Chicken risotto with broad beans and kale
Total time: 1 h
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 tbsp butter; 1 tbsp rapeseed oil; 6 chicken thighs; 2 tbsp plain flour; ½ tsp ground mace; 2 onions diced; 2 cloves garlic crushed; 300g pearled barley; 1.2l chicken stock; 350g (double-podded if you like) podded broad beans; 30g kale roughly chopped; 1 lemons zested and juiced; 75g + 6 tbsp crème fraîche; a few pinches sweet smoked paprika

Sarah Cook

Published: June 19, 2015 at 10:35 AM

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Serves 6

Easy

Total time: 1 hr

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This creamy but fresh chicken risotto with pearl barley, beans and kale is a great way to make the most of seasonal ingredients over summer. Broad beans are at their best between June and September.

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Alternatives

Complete the dish

Try this creamy chicken risotto then check out more risotto recipes, such as our classic seafood risotto, chicken risotto, chorizo risotto and healthy risotto.

Ingredients

Nutrition

2 tbsp butter
1 tbsp rapeseed oil
6 chicken thighs
2 tbsp plain flour
½ tsp ground mace
2 onions

diced
2 cloves garlic

crushed
300g pearled barley
1.2l chicken stock
350g (double-podded if you like) podded broad beans
30g kale

roughly chopped
1 lemons

zested and juiced
75g + 6 tbsp crème fraîche
a few pinches sweet smoked paprika

Nutrition: per serving

kcal617
fat30.9g
saturates14.7g
carbs52.8g
fibre6.4g
protein28.9g
salt0.8g

Method

step 1

Heat half the butter and the oil in a casserole or deep frying pan. Toss the chicken thighs in the flour and ground mace to coat, then fry over a medium heat until golden brown and crisp on both sides. Lift onto a plate, and tip the onions, garlic and the last tbsp of butter into the pan, and fry until soft.
step 2

When the onion is really soft, return the chicken thighs with any juices, the barley and stock. Gently simmer for about 40 minutes, stirring occasionally, until the barley is almost tender and most of the stock absorbed. If it gets at all dry during cooking, add a splash more stock. Stir the broad beans, kale, lemon juice and zest and seasoning into the barley, lower the heat and cover with a lid or baking sheet. Meanwhile, skin the chicken thighs and shred the meat from the bones using a couple of forks. Stir the chicken back into the barley with 75g of the crème fraîche and check the beans and barley are both tender.
step 3

Spoon the barley into 6 shallow serving bowls. Top each with a spoon more of crème fraîche speckled with a pinch of paprika and scattered with the lemon zest.

Check out more of our risotto recipes...

Authors

Sarah Cook

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