Barley and Asparagus Risotto

Summary
Prep time	15 min
Cook time	30 min
Source	StarTribune.com
Yield / serves	4
Rating	(unrated)

Ingredients

• 1 tbsp olive oil
• 1/3 c finely chopped onion
• 1 garlic clove, minced
• 1 c pearl barley
• 1/4 c white wine
• 3 c vegetable stock, divided
• 2 c asparagus, trimmed and cut into 1-in. pieces
• 1/4 c, plus 2 tbsp. grated Parmesan cheese
• 1/4 c toasted, sliced almonds

Preparation

Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 2 minutes or until slightly softened. Add the garlic and cook for another minute. Add the barley and cook for 3 minutes until lightly toasted.

Add white wine and cook, stirring, until the wine has evaporated. Add 21/2 cups of the stock and bring to boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.

Add the asparagus, 1/4 cup Parmesan cheese and remaining broth if needed, simmer, covered, for an additional 5 minutes or until barley and asparagus are tender.

Divide among 4 serving plates and garnish with the remaining Parmesan cheese and almonds.