Springtime Barley Risotto Recipe

Name: Springtime Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup pearl barley; 2 leeks, white and light-green parts only, thinly sliced (be sure to clean the leeks well to remove any grit); ½ cup dry white wine (for non-alcoholic version substitute water or broth); 2 cups water; coarse salt & freshly ground black pepper; 14 ounces vegetable broth; 1 bunch asparagus, trimmed and cut on bias into 2-inch pieces (about 1 pound); 10 ounces frozen peas, thawed (I used only about 6-8 ounces); 14-½ cup freshly grated parmesan cheese; ¼ cup mint leaf, thinly slice plus a few whole leaves for garnish

Servings: persons

2 tablespoons olive oil
1 cup pearl barley
2 leeks, white and light-green parts only, thinly sliced (be sure to clean the leeks well to remove any grit)
½ cup dry white wine (for non-alcoholic version substitute water or broth)
2 cups water
coarse salt & freshly ground black pepper
14 ounces vegetable broth
1 bunch asparagus, trimmed and cut on bias into 2-inch pieces (about 1 pound)
10 ounces frozen peas, thawed (I used only about 6-8 ounces)
14-½ cup freshly grated parmesan cheese
¼ cup mint leaf, thinly slice plus a few whole leaves for garnish

1
In a large saucepan, heat oil over medium heat.
2
Add barley and leeks; cook until leeks begin to soften, 5 to 7 minutes.
3
Add wine; cook until evaporated, about 5 minutes.
4
Add 2 cups water; bring to a boil and season with salt and pepper.
5
Reduce heat; simmer until liquid is absorbed, about 10 minutes.
6
Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes.
7
Add asparagus; cook until tender, about 5 minutes.
8
Stir in peas until heated through.
9
Add Parmesan and mint; season with salt and pepper.
10
Garnish with mint leaves.

1643

kcal

Calories

109

Fat

Carbs

138

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 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup pearl barley, 2 leeks, white and light-green parts only, thinly sliced (be sure to clean the leeks well to remove any grit), ½ cup dry white wine (for non-alcoholic version substitute water or broth), and more.

Yes, Springtime Barley Risotto falls under the Soups & Stews 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.

Springtime Barley Risotto

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