Barley Risotto with Asparagus & Parmesan Cheese

[w_r_ranch]

Yes, it is a lot of standing & stirring constantly, although it is well worth it!!!

5 Cups vegetable or chicken broth
3 Tablespoons olive oil
1 Large yellow onion, finely chopped
1 Large clove garlic, finely chopped
1 1/2 Cups barley
1 Cup dry white wine (Sauvignon Blanc)
1 Pound Asparagus, diagonally cut into 1” pieces
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/2 Cup Parmesan cheese, grated

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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 & cook 1 minute more.

Add the barley & cook, stirring constantly for 3 minutes.

Stir in the wine, stirring constantly until the liquid is absorbed (about 3 minutes).

Add the broth, 1/2 cup at a time, stirring constantly & waiting until it is absorbed before adding more.

Add the asparagus with the last 1/2 cup of broth & cook until tender. It should take about 35 minutes total for all the broth to be absorbed.

Remove from heat, season with the salt & pepper, then stir in the Parmesan. Serve immediately.

Enjoy!!!

 

[Mr_Yan]

If the barley is anything like arborio rice a pressure cooker will work wonders on this recipe. Risottos come out of a pressure cooker perfectly creamy without destroying the individual grains of rice a boiling the rice with all the broth at once will do.