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Pearl barley risotto with asparagus, baby turnips, and Engli
Nb persons: 4
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| Ingredients: | |
| 2 cups | pearl barley |
| 1 bunch | asparagus, trimmed and cut into slanting 1” pieces |
| 1 bunch | baby turnips, cleaned and diced |
| 1 ½ cups | trimmed shelled English peas |
| 2 Tbs. | minced shallot, or one trimmed minced leek |
| 2Tbs. | butter or mild olive oil |
| 5 cups | vegetable stock canned |
| 1 cup | good dry white wine |
| ½ cup | heavy cream |
| 1 cup | fresh grated parmesan or grana padano |
| 2 Tbs. | chopped parsley |
| 2 Tbs. | chopped chives |
| 1 tsp. | chopped tarragon, (optional) |
| Cooking instructions A delicious spring vegetarian entrée. Pearl barley is more forgiving than rice, so it won’t get mushy if you overcook it a little. You can also use farro, also known as spelt, or of course the classic Arborio or carnaroli rice. Vary the vegetables to suit your taste and current availability. Add shrimp stock and ridgeback shrimp for a local seafood risotto. | |
Heat the oil or butter in a heavy saucepan, and sauté the shallot or leek until barely colored.
Add turnips and the barley and stir for about two minutes
Pour in the wine, stir until evaporated
Add the broth, a cup at a time
Keep stirring and tasting
When the barley feels almost cooked, add the peas and asparagus
Stir in the cream, ½ the herbs, and ½ the grated parmesan
Taste and rectify seasonings
Serve in bowls, topped with the rest of the herbs and grated parmesan
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