Home Recipes The best summer recipes Barley Risotto with Shredded Chicken and Asparagus Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Barley Risotto with Shredded Chicken and Asparagus Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 30 min Cooking 30 min Refrigeration 0 min Freezing 0 min 6 servings Worth the effort (moderate) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Main dishes Like it? Share it! Barley Risotto with Shredded Chicken and Asparagus The Best Shredded Chicken Risotto Dread the cold winter days? A comforting meal is the best solution! And we have the best comforting and nutritious dish for you: a barley risotto with shredded chicken and asparagus! By substituting arborio rice with pearl barley, you will greatly increase the fiber content of your plate without sacrificing the delicious taste of risotto. SIMPLY DELICIOUS: Do you like chicken recipes? Asian Chicken Marinade Caribbean Jerk Chicken Chicken salad Crispy Oven Baked Chicken Like it? Share it! Bonà savoir How to add a vegetable serving to your risotto Risotto is the perfect dish to add vegetable puree to. Try it with sweet potato, carrot, or zucchini puree next time! Ingredients Switch to cook mode Metric Imperial Chicken drumsticks Chicken drumsticks - 6 6 To discover! Dried Provencal herbs - 2 tablespoons 30 mL To discover! Salt and pepper - To taste To taste To discover! Barley risotto Pearl barley, rinsed - 1 cup 210 g To discover! White wine - ½ cup 125 mL To discover! Chicken broth, hot - 4 cups 1 L To discover! French shallot, finely chopped - 1 1 To discover! Olive oil - 1 tablespoon 15 mL To discover! Crushed tomatoes - ½ cup 125 g To discover! Parmesan cheese, grated - ¼ cup 25 g To discover! Dried Provencal herbs - 1 tablespoon 15 mL To discover! Quebec asparagus, cut into pieces - 1 bunch 1 bunch To discover! Salt and pepper - To taste To taste To discover! Parmesan cheese, in shavings - 2 tablespoons 30 mL To discover! Preparation Switch to cook mode Chicken drumsticks (shredded chicken) Step 1 Preheat the oven to 190 °C (375 °F). Line a baking sheet with a silicone baking mat or parchment paper. Step 2 In a large bowl, mix the Provencal herbs with the chicken drumsticks. Step 3 Then, place the chicken drumsticks on the baking sheet. Cook in the oven for 30 minutes or until they are well done. Step 4 Remove the skin, then shred the chicken using forks. Set aside. Barley risotto Step 5 In a large pan, sweat the shallot in olive oil. Step 6 Then, add the barley and mix to coat with oil. Deglaze with the white wine. Step 7 Add a ladle of chicken broth at a time until completely absorbed. Stir frequently. Step 8 Meanwhile, in a third pan, blanch the asparagus for 15 to 30 seconds in boiling salted water. Plunge immediately in a bowl filled with ice-cold water. Step 9 When the barley is al dente, add the crushed tomatoes, parmesan, shredded chicken, and a part of the asparagus. Mix well. Season with salt and pepper. Step 10 Serve the barley risotto in large bowls. Garnish with the remaining asparagus, parmesan shavings, and ground pepper. Like it? Share it!
