Saturday, September 18, 2010

Barley Risotto with Asparagus and Parmesan

I love risotto so this recipe seemed interesting because it uses barley instead of arborio rice. Always a plus since that means more whole grains, right? But it was kind of a disappointment. This may have been because I used a different brand of vegetable stock than I normally do, and I think it was overly salty (ugh). But it still wasn't that great anyway. I wouldn't make this again.

barley

Barley Risotto with Asparagus and Parmesan
Real Simple, May 2007

5 cups low-sodium vegetable or chicken broth
2 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 -- (such as Sauvignon Blanc)
1 pound asparagus -- cut diagonally into 1-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan -- (2 ounces)

1. Warm the broth in a small saucepan over low heat. 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.

2. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the 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.

3. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed.

4. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.

Servings: 4

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