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3 Grain Risotto with Chicken and Dill

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


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

Ren Behan
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. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • Olive oil
  • 300 g 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
  • 250 g cooked chicken breast chopped or shredded
  • A splash of white wine or water
  • Fresh dill
  • Sea salt and freshly ground black pepper


  • 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. 
  • 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. 
  • 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. 
  • Drain the 3 grains, rinse and add them into the pan (or tip in a pre-cooked packet of grains).
  • 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. 
  • Serve, adding a little dill.  


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. 

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