This flavorful and low calorie risotto is a good source of antioxidants and proteins that help you recover from metabolic stress. It is perfect to have it as dinner because it is easily digested and allows you to sleep comfortably without feeling too full!



 

    Serves: 4 servings    Total Time:  60 minutes Prep Time: 10 minutes Cook Time: 40 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Chicken - 1-2 lbs breast or thigh  Lemon - 1 whole Olive\_oil - 1 Tablespoon Paprika - 1 teaspoon Salt - 1 pinch  Celery - 3 stalks Onion - 1 small  Garlic - 3 cloves Olive\_oil - 1 Tablespoon Barley - 1 cup pearled OR 1 cup brown rice  Tomatoes - 1 can (28 oz) diced Paprika - 1 teaspoon OR your favorite seasoning  Broth - 2 cups Parsley - ⅓ bunch Parmesan\_cheese - (optional) topping 

## Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

For the chicken: squeeze the lemon into the bowl. Add the paprika, salt, and olive oil. Add the chicken and mix until coated. 

Step 3

Add chicken to baking sheet. Put in the oven and bake for 20 minutes or until cooked through. 

Step 4

For the risotto: finely chop the celery, onion, and garlic. Chop the parsley. 

Step 5

Saute the chopped celery and onion for 5 minutes, and then brown the garlic and barley. 

Step 6

Add the diced tomatoes, broth, and paprika and mix until all ingredients are combined.

Step 7

Turn the heat to medium-low, cover, and then cook for 35-40 minutes. Risotto will thicken more as it cools. 

Step 8

Turn off the heat, remove the lid, and let cool for 5 minutes. Separate risotto into three equal servings.

Step 9

Top each serving with a pinch of chopped parsley and 2 heaping tablespoons of parmesan cheese.

 

### Notes

## Nutrition Information

  Serving Size: 3-4 serving Calories: 553 Calories Fat: 12 Saturated Fat: 4 Carbohydrates: Net Carb: 68 Dietary Fiber: 14 Protein: 44 Sodium: 900