Barley Risotto with Lima Beans, Asparagus and Spina

Name: Barley Risotto with Lima Beans, Asparagus and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large leek, (white and pale green parts only) finely chopped; 1 fennel bulb, finely chopped; 1 tablespoon fresh thyme, finely chopped; 2 1/2 cups pearl barley; 7 cups vegetable stock; Pinch of saffron threads; 10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias; 1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained; 1/2 pound baby spinach, trimmed and cut into chiffonade; 1/4 cup freshly grated Parmesan cheese

Servings: persons

2 tablespoons olive oil
1 large leek, (white and pale green parts only) finely chopped
1 fennel bulb, finely chopped
1 tablespoon fresh thyme, finely chopped
2 1/2 cups pearl barley
7 cups vegetable stock
Pinch of saffron threads
10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained
1/2 pound baby spinach, trimmed and cut into chiffonade
1/4 cup freshly grated Parmesan cheese

1
Preheat grill.
2
Using side burner or top of grill.
3
Heat olive oil in a medium saucepan.
4
Add 1/2 leeks and fennel and cook until soft.
5
Add the thyme and barley and cook for 1 minute.
6
Place the broth and saffron in a large saucepan and bring to a simmer.
7
Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock.
8
Add the remaining leeks and fennel and 4 cups of the broth.
9
Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus.
10
If the mixture appears dry, add the remaining 1 cup of stock.
11
Add the lima beans and spinach and cook for 2 minutes.
12
Remove from heat and add cheese, salt and pepper to taste.

261

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

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large leek, (white and pale green parts only) finely chopped, 1 fennel bulb, finely chopped, 1 tablespoon fresh thyme, finely chopped, and more.

Yes, Barley Risotto with Lima Beans, Asparagus and Spinach 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 Lima Beans, Asparagus and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions