BARLEY RISOTTO WITH CHICKEN AND ASPARAGUS
1 3 tbsp lemon juice ⁄ 4 tsp salt 1 clove garlic, crushed 4 tsp olive oil 450g boneless, skinless chicken thighs 450g asparagus, ends trimmed
1 1.1L vegetable stock 1 onion, chopped 1 shallot, chopped 2 tbsp dried sage leaves ⁄ 4 tsp black pepper 40g pearl barley
1/ Preheat the oven to 200°C and line a baking tray with foil.
2/ In a large bowl, whisk the lemon juice, salt, garlic and one teaspoon of the oil. Mix in the chicken and asparagus.
3/ Place the chicken on the baking tray and cook for 25 minutes. Add the asparagus to the baking tray during the final 10 minutes of the chicken’s cooking time.
4/ While your meat is in the oven, pour the stock into a saucepan, cook for five minutes, then remove from the heat.
5/ Heat the remaining oil in a large saucepan. Add the onion and shallot and cook for five minutes, stirring. Throw in the sage and black pepper and cook for one minute, then lower the heat, stir in the barley and cook for another two minutes.
6/ Add a little stock to the barley – around 200ml; simmer and allow the barley to soak up the liquid, then add a little more stock. Continue this process until all of the stock is absorbed and the barley is tender and creamy.
7/ Remove the saucepan from the heat. Serve the barley risotto topped with the chicken and asparagus. Delicious!
Serves 2| Ready in 45 mins | 1 952kJ | 4g sat fat