Barley Risotto with Asparagus and Parmesan
Use Barley instead of Arborio Rice
Ingredients
- 5 c. low-sodium chicken broth
- 2 Tbls. extra virgin olive oil
- 1 large yellow onion, finely chopped
- 1 large clove garlic, finely chopped
- 1-1/2 c. barley (not instant)
- 1 c. dry white wine (Chardonnay)
- 1 lb. asparagus, cut diagonally into 1-inch pieces
- 1/4 t. kosher salt and 1/4 t. black pepper
- 1/2 c. freshly grated parmesan cheese
Instructions
Warm the broth in a small saucepan over low heat and keep warm.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft.
Add the garlic and cook 1 minute more.
Add the barley and cook, stirring for 2 minutes. Stir in the wine and cook until liquid is absorbed, about 3 minutes.
Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.
Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30-35 minutes for all the broth to be absorbed.
Remove from heat, season with salt and pepper and stir in the parmesan cheese.