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RISOTTO - Spring Barley Risotto
Nb persons: 4
Yield:
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A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish. Ingredients | |
2 tablespoons | olive oil |
1 cup | pearled barley |
2 | leeks, white and light-green parts only, thinly sliced |
1/2 cup | dry white wine |
water, alternative | |
Coarse salt | |
freshly ground pepper | |
14 1/2 ounces | vegetable broth |
1 bunch | asparagus,, (about 1 pound), trimmed and cut on bias into 2-inch pieces |
1 box (10 ounces) | frozen peas, defrosted |
1/2 cup | fresh grated Parmesan |
1/4 cup | thinly sliced mint leaves, plus small leaves for garnish |
Directions
In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.
© 2012 Martha Stewart Living Omnimedia. All rights reserved.
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