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BARLEY RISOTTO WITH PULLED CHICKEN AND ASPARAGUS

COLLABO risotto ORGE ASPERGES

In collaboration with
Hubert Cormier, Nutritionniste

Drumsticks Pasta and risotto Oven In advance
4-6 Portions
30 min Prepping
30 min Cooking
Recipe Easy

Ingredients

  • 2 tbsp. (30 ml) dehydrated Herbes de Provence
  • Salt and pepper

BARLEY RISOTTO

  • 1 cup (250 ml) rinsed pearl barley
  • 1/2 cup (125 ml) white wine
  • 4 cups (1 L) chicken broth
  • 1 French shallot, finely chopped
  • 1 tbsp. (15 ml) olive oil
  • 1/2 cup (125 ml) crushed tomatoes
  • 1/4 cup (60 ml) Parmesan cheese, finely grated
  • 2 tbsp. (30 ml) shavings Parmesan cheese for garnish
  • 1 tbsp. (15 ml) dehydrated Herbes de Provence
  • 1 sprig Quebec asparagus
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  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.