Recipe: Perfect Poussin pearl barley risotto with kale

Poussin pearl barley risotto with kale. Risotto is a dish that adapts well to every season. Pearl barley is a fantastically comforting cereal grain, with a pleasantly dense texture. It is generally used as a thickener in stew and is a particularly effective bulker.

Welcome River Cottage Rising Star, Sam Lomas, on his Food Tube debut! Here he makes a delicious beetroot risotto with a deep-fried kale garnish. Make this easy risotto recipe using high fibre pearl barley instead of rice. 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. Lets Go Prepare 125 ml of pearl barley.
3. It's 100 g of shredded kale.
4. It's 75 ml of white wine.
5. What You needis 75 ml of olive oil.
6. It's 40 g of butter.
7. It's 6 of sage leaves.
8. What You needis 1 of lemon.
9. Lets Go Prepare 500 ml of ready made chicken stock.
10. What You needis of Asparagus.
11. What You needis of Poussin stock.
12. It's 1 of Celery (cut in half).
13. What You needis 1 of leek top (sliced).
14. Lets Go Prepare 1 of carrot (cur in half).
15. It's Sprig of thyme and tarragon.

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. Disclaimers aside, making risotto with pearl barley adds bite and texture that work very well with the smooth, green watercress puree. Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour.

Poussin pearl barley risotto with kale step by step

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..

In other words, a little goes a long way. The original recipe came from supplement to a Sainsburys magazine, called 'The Best of Italy'. I've been hoarding it for two years and am really. Pearl barley makes a great alternative to rice in this vegetarian risotto recipe flavoured with sage, garlic and Parmesan. Take off the heat, top with the Parmesan and a knob of butter, then leave to melt.