Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, poussin pearl barley risotto with kale. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Poussin pearl barley risotto with kale is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Poussin pearl barley risotto with kale is something that I have loved my entire life. They are fine and they look wonderful.

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. Top each portion with quarter of ricotta mixture and quarter of nuts.

To get started with this particular recipe, we must first prepare a few components. You can have poussin pearl barley risotto with kale using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Poussin pearl barley risotto with kale:

1. Make ready 1 Poussin
2. Take 125 ml pearl barley
3. Get 100 g shredded kale
4. Prepare 75 ml white wine
5. Get 75 ml olive oil
6. Prepare 40 g butter
7. Prepare 6 sage leaves
8. Take 1 lemon
9. Make ready 500 ml ready made chicken stock
10. Take Asparagus
11. Get Poussin stock
12. Make ready 1 Celery (cut in half)
13. Take 1 leek top (sliced)
14. Make ready 1 carrot (cur in half)
15. Make ready Sprig 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.

Instructions to make Poussin pearl barley risotto with kale:

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. Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour. 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.

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