Barley Risotto With Asparagus and Mushrooms

Name: Barley Risotto With Asparagus and Mushrooms
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1/2 lb thin asparagus, tough ends trimmed and cut diagonally into 1-inch pieces; 8 ounces white mushrooms, cut into 1/4-inch slices; 3 garlic cloves, minced; 1 cup pearl barley; 1 teaspoon minced fresh thyme (or 1/4 t. dried); 1/2 cup dry white wine; 3 cups hot vegetable broth (or more); salt; freshly ground black pepper

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Recipe by ratherbeswimmin

In '1,000 Vegan Recipes' by Robin Robertson

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READY IN: 1hr 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons olive oil
¹⁄₂

lb thin asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
8

ounces white mushrooms, cut into 1/4-inch slices
3

garlic cloves, minced
1

cup pearl barley
1

teaspoon minced fresh thyme (or 1/4 t. dried)
¹⁄₂

cup dry white wine
3

cups hot vegetable broth (or more)
salt
freshly ground black pepper

DIRECTIONS

In a large saucepan, heat the oil over medium heat.
Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
Add the barley and stir to coat with oil.
Add the thyme and wine and stir gently until the liquid is absorbed.
Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.

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