Tasty Honey Mustard Chicken Risotto

If you ask me, risotto is one of those comfort foods that just makes everything better.

This creamy chicken risotto brings together two favorite flavors – sweet honey and tangy mustard – in a way that feels both familiar and fresh. The rice slowly simmers to tender perfection while soaking up all those good flavors.

It’s made with pan-seared chicken that gets a honey mustard coating, giving each bite a nice balance of savory and sweet. The risotto itself is rich and creamy, with just the right amount of Parmesan cheese stirred through.

It’s a cozy dish that works for both weeknight dinners and casual gatherings with friends, especially on chilly evenings when you need something warm and satisfying.

What Kind of Barley Should I Use?

Pearled barley is the star of this risotto-style dish, and while the recipe calls for pearled barley specifically, you might be wondering about other options. Pearled barley is the most common type you’ll find in grocery stores and works best here since it cooks faster and creates that creamy texture we’re looking for. Quick-cooking barley isn’t a great substitute since it can get mushy, while hulled barley (sometimes called whole grain barley) takes significantly longer to cook and won’t give you that classic risotto consistency. When shopping, look for pearled barley that’s light tan in color and uniform in size – this ensures even cooking throughout your dish.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still keeping all the good flavors:

• Pearled barley: This is actually a twist on traditional risotto, using barley instead of arborio rice. You can switch back to arborio rice if you prefer, or even try farro – just note that cooking times might vary slightly.
• Beer: Not into cooking with beer? You can use white wine or just add an extra cup of chicken broth with a splash of apple cider vinegar for that nice tang.
• Swiss cheese: Feel free to use Gruyere, Emmental, or even a mild white cheddar instead. The key is picking a cheese that melts well and isn’t too strong.
• Mustard seeds: If you can’t find both yellow and black mustard seeds, using just one type is fine. Or add an extra tablespoon of prepared mustard if you’re out of seeds completely.
• Cherry tomatoes: Regular diced tomatoes work just as well, or you can skip them if tomatoes aren’t your thing.
• Spinach: Any leafy green works here – try kale, arugula, or even Swiss chard. Just remember that heartier greens might need an extra minute or two to wilt.

Watch Out for These Mistakes While Cooking

The biggest challenge when making risotto is rushing the process – adding too much liquid at once will give you a soupy mess instead of that creamy texture we’re after, so add the broth gradually, about 1/2 cup at a time, stirring until absorbed. Another common mistake is not toasting the barley properly before adding liquids – take a few extra minutes to let it get slightly golden and fragrant, which develops a deeper flavor and helps maintain the right texture. The honey-mustard sauce can become too sweet or too sharp if not balanced carefully, so taste and adjust the honey-to-mustard ratio as you go, starting with smaller amounts than listed and working your way up. For the best results, don’t add the spinach and tomatoes until the very end of cooking, as they only need a minute or two to warm through while maintaining their fresh texture and color.

What to Serve With Honey Mustard Chicken Risotto?

This hearty risotto is pretty much a complete meal on its own, but a few simple sides can really round out your dinner. A light green salad with a lemon vinaigrette works great to balance out the rich, creamy texture of the risotto. If you’re looking for something warm, roasted Brussels sprouts or asparagus would complement the honey mustard flavors without overwhelming the dish. Since this risotto already has plenty of protein and starch, I usually stick to simple veggie sides – and don’t forget a glass of white wine or the rest of that beer you opened for the recipe!

Storage Instructions

Keep Fresh: This honey mustard chicken risotto will stay good in the fridge for up to 4 days when kept in an airtight container. The barley holds up really well, and the flavors actually get even better after a day or two as they meld together!

Freeze: If you want to freeze portions for later, let the risotto cool completely first. Pack it in freezer-safe containers and it’ll keep for up to 3 months. Just keep in mind that the texture of the vegetables might change a bit after freezing.

Reheat: To warm up your risotto, add a splash of chicken broth or water and heat it slowly on the stovetop or in the microwave, stirring occasionally. If it seems a bit thick, just add more liquid until you get the consistency you like. The cheese might look separated at first, but keep stirring and it’ll come back together nicely.

Preparation Time	10-15 minutes
Cooking Time	50-60 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 100-110 g
• Fat: 50-60 g
• Carbohydrates: 220-230 g

Ingredients

• 1 pound sliced chicken
• 1 diced onion
• 2 diced carrots
• 2 cloves garlic
• 1 teaspoon coarsely ground yellow mustard seed
• 1 teaspoon coarsely ground black mustard seed
• 2 cups pearled barley
• 1 cup beer
• 6 cups chicken broth (adjust as needed)
• 1/4 cup prepared mustard
• 1/3 cup honey
• 5 ounces halved cherry tomatoes
• 2 handfuls of baby spinach
• 5 ounces grated swiss cheese

Step 1: Brown the Chicken

Begin by placing sliced chicken into a pan over medium heat.

Cook until the chicken is browned on both sides.

Once done, remove the chicken from the pan and set aside.

This step ensures the chicken is fully cooked and will be added back later for flavor integration.

Step 2: Cook the Vegetables

In the same pan, add some olive oil and toss in diced onion and carrot.

Cook for a few minutes until the vegetables begin to soften.

Then, add minced garlic along with 2 teaspoons each of coarsely ground yellow and black mustard seeds.

Cook for an additional 2 minutes, allowing the spices to release their flavors.

Step 3: Incorporate the Barley

Add a few cups of pearled barley to the pan and stir until the barley is well-coated with the oil and aromatic flavors.

Pour in about half a beer and continue to cook until the liquid has evaporated slightly.

This step imparts a rich depth to the barley while infusing it with the initial layers of flavor.

Step 4: Prepare the Barley Risotto

Gradually add a ladle of chicken stock to the barley roughly every 5 minutes, stirring often.

Continue this process until the barley becomes tender, which should take about 40 minutes.

The slow addition of stock and consistent stirring transforms the barley into a creamy risotto-like consistency.

Step 5: Adjust Flavors with Mustard and Honey

With the mustard seeds providing a base flavor, enhance the dish by adding mustard from your fridge to taste—approximate around ¼ cup.

Also, add honey gradually to balance the mustard flavor to your preference.

Taste frequently until you achieve your desired honey mustard balance.

Step 6: Combine Final Ingredients and Serve

Add fresh spinach, chopped tomatoes, and the browned chicken back into the pan.

Sprinkle about 5 ounces of Swiss cheese over the mixture.

Stir everything together until the cheese melts and all ingredients are warmed through.

Serve the dish immediately, ensuring the risotto is juicy and spreads out slightly on a plate for the perfect texture.