Barley Asparagus Risotto

Yum! Healthy, delicious and guilt free. Plus a good reason to open a bottle of white wine! A vegan or vegetarian dish. You can use parmesan cheese at the end if you are not Vegan.

• Ready In: 55 mins
• 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

1. Warm the broth in a saucepan over low heat.
2. In a large saute pan heat the oil over med-high heat. Saute onion and garlic (careful not to scorch the garlic).
3. Add the barley and cook, stirring constantly, for about 2 - 3 minutes.
4. 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.
5. 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.
6. Once the broth is completely absorbed in the risotto, add the asparagus, season with salt and pepper.
7. Serve.
8. Option: (For non-vegan): Stir in 3/4 cup freshly grated parmesan cheese, just before serving.