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A recipe from Hubert Cormier Nutritionist

Barley Risotto with Pulled Chicken and Asparagus

  • 6 servings
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Barley risotto


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  1. Preheat oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Combine drumsticks with herbs in a large bowl until well coated.
  4. Place drumsticks on parchment paper and bake for 30 minutes.
  5. In the meantime, heat chicken broth in a saucepan and keep warm.
  6. Sweat shallot in oil in a large saucepan.
  7. Add barley and mix well. Season with salt and pepper.
  8. Deglaze with white wine.
  9. Add chicken broth one ladle at a time until completely absorbed. Stir frequently.
  10. In the meantime, blanch asparagus in a third saucepan for 15 seconds, then quickly plunge it into an ice water bath.
  11. Once drumsticks are cooked, shred meat with a fork.
  12. When barley is al dente, add chicken, crushed tomatoes, Parmesan, and some asparagus and mix.
  13. Garnish plates with remaining asparagus, Parmesan shavings, and ground pepper.
You can also use

Boneless chicken thighs