Barley Risotto With Asparagus and Basil Recipe

Name: Barley Risotto With Asparagus and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 1/2 ounce) cans low sodium vegetable broth; 4 cups water; 2 tablespoons olive oil; 1 medium onion, finely chopped; coarse salt & freshly ground black pepper; 1 cup pearl barley; ½ cup dry white wine; 12 lb roasted asparagus; 2 cups lightly packed fresh basil leaves, torn into small pieces; ½ cup grated parmesan cheese, plus more for garnish (about 2 oz)

Servings: persons

2 (14 1/2 ounce) cans low sodium vegetable broth
4 cups water
2 tablespoons olive oil
1 medium onion, finely chopped
coarse salt & freshly ground black pepper
1 cup pearl barley
½ cup dry white wine
12 lb roasted asparagus
2 cups lightly packed fresh basil leaves, torn into small pieces
½ cup grated parmesan cheese, plus more for garnish (about 2 oz)

1
In a medium saucepan, bring broth and 4 cups water just to a simmer.
2
Reduce the heat to low and cover to keep warm.
3
Meanwhile, heat oil in a large saucepan over medium heat.
4
Add the onion and season with salt and pepper.
5
Cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
6
Add the barley; cook, stirring constantly, 1 minute.
7
Pour in the wine and stir until it is absorbed, about 1 minute.
8
Ladle in 2 cups of the warm broth mixture; cook, stirring occasionally, until almost completely absorbed, 10 to 12 minutes.
9
Continue adding broth mixture 1 cup at a time, stirring frequently and allowing liquid to be almost absorbed before adding more, until barley is tender and mixture is creamy, 40 to 50 minutes (you may not have to use all the broth).
10
Add the asparagus; cook just briefly to reheat if necessary.
11
Remove the pan from the heat.
12
Stir in the basil and parmesan; season with salt and pepper.
13
Serve immediately, garnished with extra cheese if desired.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 (14 1/2 ounce) cans low sodium vegetable broth, 4 cups water, 2 tablespoons olive oil, 1 medium onion, finely chopped, and more.

Yes, Barley Risotto With Asparagus and Basil 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 Risotto With Asparagus and Basil

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