Friday, May 06, 2005

Barley Risotto with Asparagus and Parmesan

Barley Risotto with Asparagus and Parmesan (Adapted from Real Simple)

5 cups vegetable broth
2 tablespoons olive oil
3/4 cup finely chopped onion
2 garlic cloves, minced
1 1/2 cups dry barley
1 cup dry white wine
1 pound asparagus, trimmed and cut diagonally into 1" pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces fresh grated Parmesan cheese

In a small saucepan, warm the broth over medium-low heat.

In a large saucepan, heat oil over medium. Add the onion and cook until softened, about 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the barley and cook, stirring, for 2 minutes. Mix 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. When you add the last 1/2 cup of the broth, also stir in the asparagus and continue to cook until tender. It should roughly take about 30 to 35 minutes for all the broth to be absorbed. Remove from heat and season to taste with salt and pepper. Add the Parmesan and stir to combine.

Makes 4 servings.

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