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Barley risotto with asparagus

Updated: 2024-05-07


This hearty barley risotto is best with seasonable vegetables. If asparagus isn't in season, swap in summer squash, butternut squash or peppers.


Serves 8
  • 1 teaspoon olive oil
  • 1 cup finely diced onion
  • 3 cups cooked barley
  • 1 tablespoon minced garlic
  • 2 cups low-sodium chicken stock
  • 1 cup white wine
  • 3 cups sliced crimini mushrooms
  • 2 cups chopped asparagus
  • 2 cups cherry tomatoes, halved
  • 1 1/2 tablespoons chopped fresh thyme
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup half-and-half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Heat a medium saute pan over medium-high heat. Add the oil and spread around pan. Add the onion and saute until soft. Add the cooked barley and garlic to the pan. Pour in 1/2 cup of the chicken stock, stirring continuously. Once all the liquid is absorbed, add in 1/2 cup of the white wine, stirring continuously until all the liquid is absorbed. Continue the same process, adding 1/2 cup of chicken stock followed by 1/2 cup of wine, until 1/2 cup of chicken stock remains. Add the mushrooms, asparagus, tomatoes and thyme. Cook until the vegetables have softened, then add the last 1/2 cup of chicken stock. Once all the liquid is absorbed, add the Parmesan cheese, half-and-half, salt and pepper. Reduce heat to low and stir to combine.

Nutritional analysis per serving

Calories: 185

Total carbohydrate: 26 g

Cholesterol:

Dietary fiber:

Monounsaturated fat:

Protein: 7 g

Saturated fat:

Serving size: 3/4 cup

Sodium:

Total fat: 4 g