Barley and Asparagus Risotto
From Recipes
| 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.
