Creamy Chicken and Broccoli Barley Risotto

Cut chicken breast into bite-sized chunks, season with salt, pepper, and dried thyme. Heat 1 tbsp olive oil in a wide pan over medium-high heat and sear the chicken for 4–5 minutes until golden and cooked through. Set aside. In the same pan, add remaining olive oil and butter over medium heat. Sauté the diced onion for 3–4 minutes until softened and translucent, then add the minced garlic and cook for a further 1 minute. Add the pearl barley to the pan and toast for 2 minutes, stirring to coat with the oil and butter. Pour in the white wine and stir until absorbed. Add the hot chicken stock one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for approximately 30–35 minutes until the barley is tender but still has a slight bite. While the barley cooks, roast or steam the broccoli florets until just tender with slight colour — about 10 minutes at 200°C if roasting. Stir the double cream and grated parmesan into the barley, mixing until you achieve a loose, creamy consistency. Season to taste with salt and pepper. Fold the cooked chicken and broccoli gently through the barley risotto, warming everything together for 2 minutes over low heat. Serve immediately in warmed bowls, optionally finishing with an extra grating of parmesan and a drizzle of good olive oil. Tip: Pearl barley absorbs liquid differently to arborio rice — keep your stock warm in a separate saucepan throughout cooking to maintain an even temperature and prevent the risotto from seizing up between additions.