Barley Risotto With Asparagus and Shiitakes

READY IN: 35mins
jenne
Recipe by jenne

This easy, high fiber and low cholesterol recipe adapted from a recipe in Eating Well. It was quite bland as written, so I added herbs and spices to make it great. Recipe is vegetarian as written, but feel free to top it off with some grilled scallops or chicken. Make sure you use QUICK COOKING barley, or you will be cooking forever and adding tons of broth (I know, as that's what I did).

Top Review by catalina602

The reason for a 4 star review is because I didn't follow the recipe to a T, however the texture of creamy barley is delicious. I didn't use asparagus and shiitake, instead I used frozen peas and white mushrooms but it is really the barley that sets off the taste. I don't think I will be using arborio rice again.

Ingredients Nutrition

Directions

  1. Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. Steam until just tender, about 3 minutes. Set aside.
  2. Bring broth to a simmer in a saucepan or in the microwave; keep warm. Heat oil in a heavy, wide pan over medium heat. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. Add barley and stir for 1 minute. Add wine and stir until evaporated, about 1 minute.
  3. Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes. Remove from the heat and stir in the cheese, herbs, garlic powder and the reserved asparagus. Season with salt and pepper and serve.

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