Name: Springtime Asparagus Barley "Risotto"
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 3/4 cup (150 g) pearl barley; 1 onion, finely chopped; 2 tbsp (30 ml) olive oil; 3 tbsp butter; 1/4 cup (60 ml) white wine; 3 cups (750 ml) chicken broth; 1 cup (115 g) fresh asparagus, trimmed and cut in 2-inch (5 cm) pieces; 3/4 cup (55 g) Parmesan cheese, freshly grated; 1 cup (15 g) fresh basil, finely chopped

Ingredients

3/4 cup (150 g) pearl barley
1 onion, finely chopped
2 tbsp (30 ml) olive oil
3 tbsp butter
1/4 cup (60 ml) white wine
3 cups (750 ml) chicken broth
1 cup (115 g) fresh asparagus, trimmed and cut in 2-inch (5 cm) pieces
3/4 cup (55 g) Parmesan cheese, freshly grated
1 cup (15 g) fresh basil, finely chopped

Preparation

In a pot over medium heat, cook the barley and onion in the oil and 2 tbsp of the butter until the onion is translucent, about 5 minutes. Deglaze with the white wine.
Add the broth. Bring to a boil, cover and simmer for 30 minutes, stirring occasionally. Uncover and stir constantly until the broth is almost completely absorbed, about 10 minutes. Add the asparagus and cook for 5 minutes or until the asparagus is al dente. Remove from the heat.
Stir in the remaining butter, Parmesan and basil. Adjust the seasoning.
Delicious as an accompaniment to meat, poultry or fish.

Note from Ricardo

Asparagus will store longer in the fridge if you wrap it in a damp cloth and store in a plastic bag.

Springtime Asparagus Barley "Risotto"

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note