1. Place chicken stock, porcini mushrooms and 2½ cups cold water in a medium saucepan over a medium heat and bring to the boil. Remove from heat and keep hot. 2. Heat the oil in a large deep frying pan over a medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened. Add the quartered Swiss brown mushrooms, then cook stirring for 2 - 3 minutes or until tender. 3. Stir in the barley and wine. Bring to the boil. Reduce heat and simmer until the wine has evaporated. 4. Add the hot stock to the barley mixture, one ladle (1/2 cup) at a time, stirring continuously, until all the liquid is absorbed and the barley is tender (this should take about 40 minutes). Stir in the enoki mushrooms and chicken during the last 5 minutes of cooking time. 5. Stir in chopped chives. 6. Serve risotto immediately sprinkled with cheese. 7. Serve with a zero points value salad of mesclun, red onion, sliced green olives dressed in balsamic vinegar. ---------------------------------------------------------------------------
Nutrition
Ingredients
