Barley Risotto With Asparagus And Hazelnuts

1. 1

   Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (5 1/2 cups) and 1/2 teaspoon salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor (not a blender, which would require adding liquid).

2. 2

   Add reserved asparagus tips and slices to boiling water and cook, uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted spoon to a sieve, reserving cooking liquid in pan, and rinse under cold water to stop cooking. Drain well and reserve in another bowl.

3. 3

   Measure cooking liquid and, if necessary, add enough water to bring total to 4 cups, then reserve.

4. 4

   Cook onion with pepper and 1/4 teaspoon salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add barley and cook, stirring, 1 minute.

5. 5

   Add wine and boil, stirring, until liquid is absorbed, about 1 minute.

6. 6

   Add 4 cups reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stewlike consistency, 35 to 40 minutes.

7. 7

   Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoon salt using side of a large heavy knife, then add to asparagus in food processor along with zest and puree until smooth.

8. 8

   When barley is cooked, stir in asparagus puree, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute. Stir in cheese, then season with salt and pepper. Serve with hazelnuts and additional cheese on the side.

* Per serving · 4 servings · Values may vary.