Barley risotto with chicken and asparagus | Exceldor

Ingredients

• 2 tbsp. (30 ml) dehydrated Herbes de Provence
• Salt and pepper
• 1 cup (250 ml) rinsed pearl barley
• 1/2 cup (125 ml) white wine
• 4 cups (1 L) chicken broth
• 1 French shallot, finely chopped
• 1 tbsp. (15 ml) olive oil
• 1/2 cup (125 ml) crushed tomatoes
• 1/4 cup (60 ml) Parmesan cheese, finely grated
• 2 tbsp. (30 ml) shavings Parmesan cheese for garnish
• 1 tbsp. (15 ml) dehydrated Herbes de Provence
• 1 sprig Quebec asparagus
• Salt and pepper to taste