Barley Asparagus Risotto
photo by Melinda 2
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 lbs asparagus, cut on bias in 2 inch pieces
- 5 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 1⁄2 cups barley
- 1 cup white wine (pinot grigio)
- sea salt
- fresh ground black pepper
- 4 ounces arugula
directions
- Warm the broth in a saucepan over low heat.
- In a large saute pan heat the oil over med-high heat. Saute onion and garlic (careful not to scorch the garlic).
- Add the barley and cook, stirring constantly, for about 2 - 3 minutes.
- Add the wine and cook until the liquid is absorbed. Add the broth, about 1/2 cup at a time, stirring occasionally and waiting until it absorbed before adding more.
- Meanwhile, in a saute pan, heat 2 tbsp olive oil. Saute the asparagus until bright green and slightly tender, about 3-4 minutes. Stir in arugula.
- Once the broth is completely absorbed in the risotto, add the asparagus, season with salt and pepper.
- Serve.
- Option: (For non-vegan): Stir in 3/4 cup freshly grated parmesan cheese, just before serving.
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RECIPE SUBMITTED BY
<p>I am a devoted wife and mom. I am always looking for quick, easy and tasty meals. I love any cookbooks and cooking shows.</p>
<p>I am often in the kitchen throwing ingredients together mixing up good flavors. Recently, my husband and daughter became Vegan, and that has threw me a challenge. (I am not Vegan). </p>
<p>Food is wonderful, and good, flavorful, healthy food is the bomb! I feel so fortunate when I am in the grocery store and I am able to buy food and the ingredients I want!</p>