"Asparagus is in season in early spring, so I’m eating it by the pound (well, almost). Here is a yummy, one-pot dish that has amazing flavors featuring asparagus. Risotto is a traditionally Italian dish made with rice, and often considered difficult to perfect. Barley seems to be very forgiving to first time risotto makers (like I was a few years ago when I found this recipe on www.marthastewart.com) and is nutrient rich."
Total Servings: 4
- 2 tablespoons olive oil
- 1 cup pearled barley
- 2 leeks, white and light-green parts only, thinly sliced
- 1/2 cup dry white wine or water (I use a New Zealand sauvignon blanc)
- 0 Coarse salt and freshly ground pepper
- 141/2 ounces vegetable broth
- 1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
- 1 box (10 ounces) frozen peas, defrosted
- 1 cup fresh grated Parmesan
- 1/4 cup thinly sliced mint leaves, plus small leaves for garnish
- 2 cups water
- In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
- Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.
**Original recipe can be found here.