Barley Risotto With Asparagus and Mushrooms |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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In '1,000 Vegan Recipes' by Robin Robertson Ingredients:
2 tablespoons olive oil |
1/2 lb thin asparagus, tough ends trimmed and cut diagonally into 1-inch pieces |
8 ounces white mushrooms, cut into 1/4-inch slices |
3 garlic cloves, minced |
1 cup pearl barley |
1 teaspoon minced fresh thyme (or 1/4 t. dried) |
1/2 cup dry white wine |
3 cups hot vegetable broth (or more) |
salt |
freshly ground black pepper |
Directions:
1. In a large saucepan, heat the oil over medium heat.
2. Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
3. Add the barley and stir to coat with oil.
4. Add the thyme and wine and stir gently until the liquid is absorbed.
5. Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
6. Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.
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