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3 Grain Risotto with Chicken and Dill

December 11, 2017

I travelled as part of a press trip to Milan in Italy to visit Gallo, the Italian family business, established in 1856 and spanning 6 generations, to learn about rice and grains from the best in the business. This is one of the recipes I tried in Italy, using Gallo’s 3 Grain variety, with rice, spelt and barley, which I came home to re-create. 

3 Grains Risotto

 

Print

3 Grains (Rice, Spelt and Barley) with Chicken and Dill

Prep 10 mins

Cook 20 mins

Total 30 mins

Author Ren Behan

Yield 4

A perfect balance of three cereal varieties, this recipe uses Riso Gallo 3 Grains, Italian Rice, Spelt and Pearl Barley – all with the same cooking time – just 18 minutes. This is a healthier alternative to a traditional risotto dish as it is higher in fibre. 

Ingredients

  • Olive oil
  • 300g Riso Gallo 3 Grains (Rice, Barley & Spelt)
  • 1 white onion, peeled chopped
  • 1 carrot, peeled, finely chopped
  • 1 stick celery, peeled, chopped
  • 1 courgette, chopped
  • 250g cooked chicken breast, chopped or shredded
  • A splash of white wine or water
  • Fresh dill
  • Sea salt and freshly ground black pepper

Instructions

  1. Bring a large pan of salted water to the boil. Tip in the '3 grains' and cook for 18 minutes. If using the pre-cooked 3 Grains 'express' variety, you can skip this step. 
  2. In the meantime, place a large frying pan onto a medium heat. Add a tablespoon of olive oil, add the onion and cook for five minutes until translucent. Add the carrots and celery and continue cooking. 
  3. Once the vegetables have softened, add the courgette and chicken and cook for a further 5-6 minutes, adding a splash or wine or water to the pan. 
  4. Drain the 3 grains, rinse and add them into the pan (or tip in a pre-cooked packet of grains).
  5. Drizzle over a little more olive oil, stir and coat all the grains and season with sea salt and black pepper. Ensure the chicken is piping hot. 
  6. Serve, adding a little dill.  

Notes

The dish can also be chilled and served cold, as a salad. 

You may also like:

Katie’s Slimming World-Friendly Chicken, Dill and Vegetable Rice Pots, also inspired by our trip to Riso Gallo in Milan.

Delicious too – my Quick Risotto Stuffed Vegetables

Risotto Caprese with Tomato, Mozarella and Basil

Feeding children – they may like our favourite carrot and parmesan risotto 

Samples provided by Riso Gallo, this is an unpaid recipe post. 

Filed Under: Family Food, Lockdown, Meat/Poultry, RecipeLeave a Comment

« Pumpkin (or Butternut) Soup with Kefir and Poppy Seeds
Travel: Adventures with Riso Gallo in Italy »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

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