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Honey Mustard Risotto

Honey mustard chicken in risotto form.

Ingredients

  • 1 Pound Chicken sliced
  • 1 Onion diced
  • 2 Carrots diced
  • 2 Cloves Garlic
  • 1 Teaspoon Yellow Mustard Seed coarsely ground
  • 1 Teaspoon Black Mustard Seed coarsely ground
  • 2 Cups Pearled Barley
  • 1 Cup Beer
  • 6 Cups Chicken Stock more or less
  • 1/4 Cup Mustard
  • 1/3 Cup Honey
  • 5 Ounces Cherry Tomatoes sliced in half
  • 2 Handfuls Baby Spinach
  • 5 Ounces Swiss Cheese grated

Instructions

  • In the pan goes sliced chicken. Brown it up and take it out.
  • Add some olive oil, onion and carrot. Cook a few minutes. Add garlic and 2 teaspoons each of yellow and black mustard seeds, coarsely ground.
  • After about 2 minutes, toss in a few cups of pearled barley and stir until everything is coated with oil. Stir in about half a beer and cook until it has evaporated a bit.
  • Slowly add a ladle of chicken stock every 5 minutes or so, stirring often until the barley becomes tender, about 40 minutes (you guys know how to make risotto).
  • At this point, the mustard seeds have created an awesome deep background mustard flavor, but you need to drive it home. Add some mustard, whatever you have in the fridge, and keep tasting to get your desired flavor. Same with the honey. I did ABOUT ΒΌ cup of mustard, and probably a little more honey for my 2 cups of barley. The mustard still slightly overpowered the honey because of the seeds, but that's how I like my honey mustard!
  • Next toss in spinach, chopped tomatoes, and add the chicken back in. Add about 5oz of a swiss cheese. Once everything is wilted/warmed, serve it! Remember risotto shouldn't stand up on it's own, if you put it on a plate it should be juicy enough that it spreads out.