Toasted Barley and Asparagus "risotto" Recipe

Name: Toasted Barley and Asparagus "risotto"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces asparagus, trimmed, cut into 3/4-inch pieces; 2 cups pearl barley; 3 tablespoons butter; 1 cup finely chopped onion; 3 large garlic cloves, finely chopped; 8 1/2 cups (about) canned vegetable broth; 2 cups drained canned diced tomatoes in juice; 1/2 cup freshly grated Parmesan cheese; 1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley; 2 teaspoons grated lemon peel

Servings: persons

12 ounces asparagus, trimmed, cut into 3/4-inch pieces
2 cups pearl barley
3 tablespoons butter
1 cup finely chopped onion
3 large garlic cloves, finely chopped
8 1/2 cups (about) canned vegetable broth
2 cups drained canned diced tomatoes in juice
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel

1
Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes.
2
Drain.
3
Transfer to bowl of ice water and cool.
4
Drain.
5
(Can be made 1 day ahead.
6
Cover and refrigerate.)
7
Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes.
8
Transfer barley to bowl.
9
Melt butter in same saucepan over medium heat.
10
Add onion and garlic; saute until tender, about 5 minutes.
11
Add barley and stir to coat.
12
Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes.
13
Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently.
14
Add 3 cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 45 minutes.
15
Add tomatoes and asparagus; stir until heated through, about 3 minutes.
16
Mix in cheese, arugula and lemon peel.
17
Season with salt and pepper.

346

kcal

Calories

Fat

Carbs

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.

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, trimmed, cut into 3/4-inch pieces, 2 cups pearl barley, 3 tablespoons butter, 1 cup finely chopped onion, and more.

Yes, Toasted Barley and Asparagus "risotto" 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.

Toasted Barley and Asparagus "risotto"

How did you like this recipe?

Frequently Asked Questions