Springtime Barley Risotto

Submitted by COOKGIRl

"Local recipe as adapted from the cookbook 'Power Foods'. For a vegan version, omit the Parmesan cheese."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 cup pearl barley
• 2 leeks, white and light-green parts only, thinly sliced (be sure to clean the leeks well to remove any grit)
• 1⁄2 cup dry white wine (for non-alcoholic version substitute water or broth)
• 2 cups water
• coarse salt & freshly ground black pepper
• 14 ounces vegetable broth
• 1 bunch asparagus, trimmed and cut on bias into 2-inch pieces (about 1 pound)
• 10 ounces frozen peas, thawed (I used only about 6-8 ounces)
• 1⁄4 - 1⁄2 cup freshly grated parmesan cheese
• 1⁄4 cup mint leaf, thinly slice plus a few whole leaves for garnish

directions

1. In a large saucepan, heat oil over medium heat.
2. Add barley and leeks; cook until leeks begin to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes.
3. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid is absorbed, about 10 minutes.
4. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes.
5. Add asparagus; cook until tender, about 5 minutes.
6. Stir in peas until heated through.
7. Add Parmesan and mint; season with salt and pepper.
8. Garnish with mint leaves.

Reviews

[Annacia]

What a great way to enjoy my first asparagus of this year! Love the barley in place of rice for a change. This is fresh tasting and delicious. I paired it with chicken breast and a green salad for a much enjoyed meal.