Springtime Barley Risotto |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Local recipe as adapted from the cookbook 'Power Foods'. For a vegan version, omit the Parmesan cheese. Ingredients:
2 tablespoons olive oil |
1 cup pearl barley |
2 leeks, white and light-green parts only, thinly sliced (be sure to clean the leeks well to remove any grit) |
1/2 cup dry white wine (for non-alcoholic version substitute water or broth) |
2 cups water |
coarse salt & freshly ground black pepper |
14 ounces vegetable broth |
1 bunch asparagus, trimmed and cut on bias into 2-inch pieces (about 1 pound) |
10 ounces frozen peas, thawed (i used only about 6-8 ounces) |
1/4-1/2 cup freshly grated parmesan cheese |
1/4 cup mint leaf, thinly slice plus a few whole leaves for garnish |
Directions:
1. In a large saucepan, heat oil over medium heat.
2. Add barley and leeks; cook until leeks begin to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes.
3. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid is absorbed, about 10 minutes.
4. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes.
5. Add asparagus; cook until tender, about 5 minutes.
6. Stir in peas until heated through.
7. Add Parmesan and mint; season with salt and pepper.
8. Garnish with mint leaves.
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