Lemon Barley and Spinach Risotto with Crispy Chicken and Bacon ( Chef Neil Darmanin)
- 2 Portions
- 40 mins
4 pieces Dewfresh Breaded Inner Fillets
1 cup barley
3 cloves garlic
2 cups chicken stock
½ glass white wine
4 slices streaky bacon
8 anchovy fillets
50g grated parmesan
Wash the barley well for a few minutes and drain well.
In a small pan, saute in butter the chopped onion, garlic, anchovies and lemon zest until softened.
Add the barley and little olive oil and stir well.
Pour in the white wine, bring to the boil and then add the chicken stock and simmer.
Once cooked through, add the cheese well drained spinach and mix well . You can also add fresh cream or cream cheese for a creamier texture.
Meanwhile grill the chicken and bacon slices under the grill until both are crispy.
Slice the bacon and sprinkle and serve the chicken on top.