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Chicken and Barley Risotto with Aspargus

Chicken and Barley Risotto with Asparagus

Barley makes a great 'risotto' and along with chicken and asparagus you'll have quite a meal.
Yield Total Time (mins)
2 servings NA



  • 1 1/2 cup Chopped frozen onions
  • 2 cloves Garlic - minced
  • 1 tbsp Dry basil
  • 1/2 tsp Sea salt - or kosher
  • 4 drained - chopped
  • 2 3/4 cup Kitchen Basics unsalted chicken stock
  • 1/4 cup White wine
  • 1 tsp Saffron - optional
  • 5 oz Cooked chicken breast - cut into bite sized pieces (or 1C Perdue Shortcuts)
  • 1/2 cup Cooked barley
  • 1 (14.5 oz) can Canned asparagus - cut into small pieces
  • 2 tbsp Grated Parmesan cheese
  • 2 1/2 tsp Dr. Sears' Zone Extra Virgin Olive Oil - drizzle













  1. Spray olive-oil cooking spray in a non-stick skillet.
  2. Add onions, garlic, basil and salt and cook on medium-low heat for 5 minutes or until onion is softened.
  3. Add sun-dried tomatoes, chicken stock, white wine and saffron and bring to a boil for about 3 minutes.
  4. Raise the heat to medium, add chicken and cooked barley and cook 3-4 minutes.
  5. Add asparagus and cook for another two minutes or until heated through.
  6. Add Parmesan cheese and season with pepper and salt, if needed.
  7. Drizzle with olive oil.

Zone Products In This Recipe:

Dr. Sears’ Zone Extra Virgin Olive Oil - 16.9 fl oz bottle

Rated 4.9 out of 5 stars
32 Reviews


$20.66 Advantage price

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