• 8fdb43baac7356116acfbbdc8d104e2f

Barley Risotto With Asperagus (Or Any Vegetable!)

Prep
Cook
Serves 4people
Ingredients
5
cups low sodium vegetable broth
2
tbsp Olive Oil
1
large yellow onion, finely chopped
1
large clove garlic, finely chopped
1 1/2
cups barley
1
cup dry white wine (like sauvignon blanc)
1
lb Asparagus, cut diagonally into one inch pieces
1/2
tsp kosher salt
1/4
tsp black pepper
1/2
cup grated parmesan cheese
Directions
1.
Warm Broth in small saucepan over low heat.
2.
Meanwhile, heat oil in large saucepan over medium heat.
3.
Add onion and cook, stirring occasionally for 7 minutes or until soft.
4.
Add garlic and cook 1 minute more
5.
Add barley and cook, stirring, for 2 minutes
6.
Stir in wine and cook until liquid is absorbed, about 3 minutes
7.
Add broth, 1/2 cup (or one ladle's worth) at a time, stirring occasionally and waiting until it is absorbed before adding more.
8.
Add asparagus with the last 1/2 cup of broth and cook until tender.
9.
It should take 30-35 minutes for all broth to be absorbed.
10.
Remove from heat, season with salt, pepper and stir in parmesan.
11.
Spoon into individual bowls.

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