Barley "Risotto" with Asparagus and Shiitakes

Name: Barley "Risotto" with Asparagus and Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces asparagus; 2 1/2 cups chicken broth, low salt or vegetable broth; 1 tablespoon olive oil, extra-virgin; 1 bunch scallions, spring or green onions white and light green parts, chopped (3/4 cup); 4 ounces mushrooms, shiitake stems removed, caps thinly sliced; 1 cup pearl barley quick-cooking; 1/2 cup white wine dry; 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly; 1 x salt to taste; 1 x black pepper ground, to taste

Servings: persons

1
Snap off ends of asparagus stalks.
2
Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths.
3
Steam until just tender, about 3 minutes.
4
Set aside.
5
Bring broth to a simmer in a saucepan or in the microwave; keep warm.
6
Heat oil in a heavy, wide pan over medium heat.
7
Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes.
8
Add barley and stir for 1 minute.
9
Add wine and stir until evaporated, about 1 minute.
10
Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed.
11
Continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes.
12
Remove from the heat and stir in the cheese and the reserved asparagus.
13
Season with salt and pepper and serve.

376

kcal

Calories

Fat

Carbs

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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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: 12 ounces asparagus, 2 1/2 cups chicken broth, low salt or vegetable broth, 1 tablespoon olive oil, extra-virgin, 1 bunch scallions, spring or green onions white and light green parts, chopped (3/4 cup), and more.

Yes, Barley "Risotto" with Asparagus and Shiitakes 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!