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Chicken Barley Risotto

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Total time: 60 minutes

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Serves 6

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14 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1kg - Pearled barley (soaked for 12 hours)

10g - Yellow pumpkin, peeled and diced

920g - Fresh basil

500g - Chicken with skin removed, shredded

0.5   piece - Onion, finely chopped

1 teaspoon - Olive oil

Per needed - Water


Stove, Blender, Measuring Cup, Weighing Scale, Chopping Board, Knives, Pot, Sauté Pan, Bowls, Strainer, Spatula, Peeler, Metal Spoon


1. In a pot, boil the pumpkin, onions and basil until they are soft.

2. In a separate pot, boil the chicken with enough water to cover for 1.5 hours.

3. Separate the cooked meat from the resulting stock.

4. In a pot, bring the water to a boil, and cook the pearled barley.

5. Blend the pumpkin, onions and basil with half a cup (125ml) of chicken stock to make the pumpkin cream.

6. Dice the cooked chicken.

7. Sauté the barley in olive oil and add in the pumpkin cream and diced chicken.

8. Remove from the heat and plate. Serve the dish hot.


1 serving = about 410.8g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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