Last night’s leftover roast chicken meat becomes tonight’s hearty risotto of barley and mushrooms cooked down slowly in Campbell’s made from scratch, RSPCA Approved chicken stock for extra flavour and goodness.

Ingredients

1	Small onion, finely chopped
2	Garlic cloves, crushed
1 Tbsp	Olive oil
300 g	Mushrooms, chopped
1 ½ cups	Pearl barley (Main)
2 Tbsp	Finely chopped thyme leaves
1 Ltr	Campbell's Chicken Stock, hot (Main)
3 cups	Shredded chicken, cooked (Main)
½ cup	Grated parmesan cheese, plus extra to serve
½ cup	Chopped parsley

Directions

1. Gently fry onion and garlic in in the olive oil until onion is soft. Add the mushrooms and stir-fry for 2-3 minutes. Add pearl barley and thyme and stir-fry another 2-3 minutes.
2. Add hot stock, 250ml at a time, stirring occasionally until stock is absorbed before adding the next 250ml. Cook 40-60 minutes until barley is tender, adding more stock if it starts to look dry.
3. Add the chicken and cook through. Stir through the parmesan and parsley and check for seasoning.
4. Serve with extra parmesan and a rocket salad.