Springtime Barley Risotto
- 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
- In a large saucepan, heat oil over medium heat.
- Add barley and leeks; cook until leeks begin to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes.
- Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid is absorbed, about 10 minutes.
- Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes.
- Add asparagus; cook until tender, about 5 minutes.
- Stir in peas until heated through.
- Add Parmesan and mint; season with salt and pepper.
- Garnish with mint leaves.
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RECIPE SUBMITTED BY
COOKGIRl
United States