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Spring Barley Risotto

Spring Barley Risotto

A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.

Body+Soul, 2009 http://www.marthastewart.com/130380/spring-barley-risotto
3.30769
Rated
66.1538100(13)13
  • Prep Time 40 minutes
  • Total Time 40 minutes
  • Yield Serves 4

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, or water
    • Coarse salt and 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

  1. 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.
  2. 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.

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