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    You are in: Home / Recipes / Barley Risotto With Asparagus and Lemon Recipe
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    Barley Risotto With Asparagus and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Brooke's Kitchen's Note:

    I found this recipe on active.com as a metabolism boosting recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare a bowl of ice water. Trim and discard the stems of the asparagus (or save those ends for veggie broth). Cut the asparagus into 1-inch lengths. Set the tips aside. Place the sliced stems into a microwave-safe bowl with a cover. Microwave on high until the asparagus is bright green and just tender, about 2 minutes. Immediately plunge the asparagus into ice water to stop cooking. When cool, drain, and set aside with the tips.
    2. 2
      In a large saucepan, heat the olive oil over medium heat. Add leeks and cook, stirring occasionally, until softened, about 3 minutes. Add the barley and stir to coat with oil. Cook, stirring occasionally, for 2 minutes. Stir in the wine and cook until it is absorbed. Stir in 2 cups of water and bring to a simmer. Cover and simmer very gently until the water is absorbed and the barley is tender (35-45 minutes). If the water is absorbed but the barley is not yet tender, stir in up to 1 cup water, cover, and cook until absorbed.
    3. 3
      Stir in the reserved asparagus and salt. For the next 5 to 10 minutes, gradually stir in 1 cup of water. The barley should be creamy and tender. Remove the pan from the heat and stir in 3 tablespoons Parmesan, lemon zest, lemon juice, mint leaves and pepper. Add more lemon juice and pepper to taste. Divide the barley among four bowls.
    4. 4
      Sprinkle 1 teaspoon Parmesan over each bowl and serve. Makes four servings.

    Ratings & Reviews:

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    Nutritional Facts for Barley Risotto With Asparagus and Lemon

    Serving Size: 1 (248 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.0
     
    Calories from Fat 48
    16%
    Total Fat 5.4 g
    8%
    Saturated Fat 1.3 g
    6%
    Cholesterol 3.3 mg
    1%
    Sodium 379.4 mg
    15%
    Total Carbohydrate 51.1 g
    17%
    Dietary Fiber 11.0 g
    44%
    Sugars 3.9 g
    15%
    Protein 9.8 g
    19%

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