How to Cook Yummy Poussin pearl barley risotto with kale

How to Cook Yummy Poussin pearl barley risotto with kale Delicious, fresh and tasty.

Poussin pearl barley risotto with kale. to make the pearl barley risotto with kale and prosecco I use a large shallow casserole dish but a deep frying pan will work. pour in the pearl barley and stir, followed by the prosecco which you should stir in with a wooden spoon. Continue to stir as you add the stock a ladle-full at a time, stirring. Serve the pearl-barley risotto with the sausages and a drizzle of the gravy.

It is generally used as a thickener in stew and is a particularly effective bulker.

This Pearl Barley Risotto is a perfect example of the speedy meals I've been rustling up in my ThermoCook.

The print-able recipe directly below is the 'old school' version using a saucepan on the hob, but directly below are instructions to make this in a ThermoCook.

You can cook Poussin pearl barley risotto with kale using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Poussin pearl barley risotto with kale

1. It’s 1 of Poussin.

2. Prepare 125 ml of pearl barley.

3. You need 100 g of shredded kale.

4. It’s 75 ml of white wine.

5. You need 75 ml of olive oil.

6. You need 40 g of butter.

7. It’s 6 of sage leaves.

8. Prepare 1 of lemon.

9. You need 500 ml of ready made chicken stock.

10. It’s of Asparagus.

11. It’s of Poussin stock.

12. You need 1 of Celery (cut in half).

13. Prepare 1 of leek top (sliced).

14. It’s 1 of carrot (cur in half).

15. You need Sprig of thyme and tarragon.

Make this easy risotto recipe using high fibre pearl barley instead of rice.

A new recipe for risotto that you will love.

Use pearl barley instead of rice, with mushrooms and spinach, it makes an easy but filling meal for one.

Top with kale and shaved parmesan, if desired.

Poussin pearl barley risotto with kale instructions

1. Debone poussin ensuring skin remains in place on chicken pieces.

2. To make a stock put 15ml of Olive oil in a saucepan on medium heat and then gently fry the poussin bones until brown. Once bones are brown add celery, leek, carrot and peppercorn and gently fry for 1 minute. Next add 500ml of cold water bring to the boil and reduce heat to a low flame for 20-25 minutes and then strain and season stock with salt to taste..

3. Add 15 ml of olive oil to a saucepan and toast pearl barley for 2 minutes until lightly golden and 75ml of white wine and cook on a low flame until it has evaporated. Next add 350 ml of chicken stock to the pearl barley and cover with a lid for 25 minutes adding more stock if the pearl barley dries out. After 25 minutes the risotto should be ready. Add half of the poussin stock and set risotto aside..

4. Turn your oven to 180c fan. Add 15 ml of olive oil to a oven proof pan and gently fry the shredded kale for 5 minutes and set kale aside. Wipe the pan using tissue and then add 15 ml olive oil and butter. Next season the poussin with salt and pepper and pan fry for 6 minutes or until golden, basing to keep it moist. Once golden add sage leaves and place in the oven for another 6 min. Once out probe chicken checking internal temperature..

5. Add the remaining poussin stock to the pearl barley risotto along with the kale and liquid from the pan fried poussin pan. Serve the risotto in bowls topping with the poussin pieces and grate lemon zest to add freshness..

Disclaimers aside, making risotto with pearl barley adds bite and texture that work very well with the smooth, green watercress puree.

This is our second pearl barley risotto.

The first one was made with a peanut butter-barbecue curry base.

The onus was on us to show a difference without compromising on the distinction.

This pearl barley risotto may appear simple, yet it is extremely warm and comforting.