Barley Asparagus Risotto Recipe

Name: Barley Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 lbs asparagus, cut on bias in 2 inch pieces; 5 cups vegetable broth; 2 tablespoons extra virgin olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1 ½ cups barley; 1 cup white wine (pinot grigio); sea salt; fresh ground black pepper; 4 ounces arugula

Servings: persons

2 lbs asparagus, cut on bias in 2 inch pieces
5 cups vegetable broth
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 ½ cups barley
1 cup white wine (pinot grigio)
sea salt
fresh ground black pepper
4 ounces arugula

1
Warm the broth in a saucepan over low heat.
2
In a large saute pan heat the oil over med-high heat.
3
Saute onion and garlic (careful not to scorch the garlic).
4
Add the barley and cook, stirring constantly, for about 2 - 3 minutes.
5
Add the wine and cook until the liquid is absorbed.
6
Add the broth, about 1/2 cup at a time, stirring occasionally and waiting until it absorbed before adding more.
7
Meanwhile, in a saute pan, heat 2 tbsp olive oil.
8
Saute the asparagus until bright green and slightly tender, about 3-4 minutes.
9
Stir in arugula.
10
Once the broth is completely absorbed in the risotto, add the asparagus, season with salt and pepper.
11
Serve.
12
Option: (For non-vegan): Stir in 3/4 cup freshly grated parmesan cheese, just before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs asparagus, cut on bias in 2 inch pieces, 5 cups vegetable broth, 2 tablespoons extra virgin olive oil, 1 onion, finely chopped, and more.

Yes, Barley Asparagus Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Asparagus Risotto

How did you like this recipe?

Frequently Asked Questions