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Barley, chicken & mushroom risotto
- 1 tbsp butter
- 1 tbsp olive oil
- 2 large shallots , finely sliced
- 1 garlic clove , chopped
- 3 skinless chicken breasts , cut into chunky pieces
- 300g pearl barley
- 250ml white wine
- 400g mixed wild and chestnut mushrooms , chopped
- 1 tbsp thyme leaves
- 1l hot chicken stock
- 3 tbsp grated Parmesan
- snipped chives , to serve (optional)
- Parmesan shavings, to serve (optional)
Directions:View on BBC Good Food
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