Barley Risotto With Asparagus And Parmesan Recipe

Name: Barley Risotto With Asparagus And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups low-sodium vegetable or chicken broth; 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 1 large clove garlic, finely chopped; 1 1/2 cups barley; 1 cup dry white wine (such as Sauvignon Blanc); 1 pound asparagus, cut diagonally into 1-inch pieces; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup (2 ounces) grated Parmesan

Servings: persons

1
Warm the broth in a small saucepan over low heat.
2
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir 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. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.
3
At the store, look for thick or thin asparagus with firm stalks, closed tips, and a bright green color.

685

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 5 cups low-sodium vegetable or chicken broth, 2 tablespoons olive oil, 1 large yellow onion, finely chopped, 1 large clove garlic, finely chopped, and more.

Yes, Barley Risotto With Asparagus And Parmesan 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.

That's it — enjoy your meal!

Barley Risotto With Asparagus And Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions