Barley Risotto with Asparagus and Parmesan
Eunice Kim
This dish is one of my favorites. It’s a nice break from eating meat. The parmesan cheese adds a nice flavor.
ingredients
- 5 cups low sodium vegetable or chicken broth
- 2 Tbsp EVOO (olive oil)
- 1 large yellow onion, finely chopped
- 1 large clove garlic, finely chopped
- 1 1/2 cups of barley
- 1 cup dry white wine (eg.Sauvignon blanc)
- 1 pound asparagus, cut into 1 inch pieces
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup (2oz) grated parmesan cheese
directions
Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over med heat. Add the onion and cook, stirring occasionally, for 7 min or until soft. Add the garlic and cook for 1 min more. Add the barley and cook, stirring for 2 min. Stir in the wine and cook until the liquid is absorbed, about 3 min. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30-35 min for all the broth to be absorbed. Remove from heat, season with salt and pepper and stir in the parmesan cheese. Spoon into individual bowls.
notes
I also like to add mushrooms to this dish. Slice them and add when you add the asparagus since they don't take long to cook.
Source: Eunice Kim
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