Pearl Barley Risotto w/Scallions, Asparagus & Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
2 tbsp olive oil, divided6 medium scallions, thinly sliced2 medium shallots, minced4 cups low-sodium chicken broth1.5 cup water, divided1.5 cups pearled barley12 oz asparagus, trimmed & sliced 1/2-inch thick on the bias1/4 cup frozen peas1/4 cup fresh basil, thinly sliced1/4 cup fresh Italian parsley, finely chopped1 tsp lemon zestKosher salt & fresh ground black pepper to taste
Heat 1 tbsp olive oil in a medium pot over medium heat. When it shimmers, add scallions & shallots, cook until translucent, about 2 minutes.
Add broth, 1 cup water & barley & bring to a simmer. Reduce heat to medium-low & simmer, stirring occasionally, until liquid is almost completely absorbed & barley is just tender, about 25 minutes.
Add 1/2 cup water, asparagus & peas; & cook, stirring, until barley is tender, about 5 more minutes.
Stir in herbs, zest & remaining 1 tbsp olive oil. Season with salt & pepper, to taste, serve immediately.
makes 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NVR2HEALTHY.
Add broth, 1 cup water & barley & bring to a simmer. Reduce heat to medium-low & simmer, stirring occasionally, until liquid is almost completely absorbed & barley is just tender, about 25 minutes.
Add 1/2 cup water, asparagus & peas; & cook, stirring, until barley is tender, about 5 more minutes.
Stir in herbs, zest & remaining 1 tbsp olive oil. Season with salt & pepper, to taste, serve immediately.
makes 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NVR2HEALTHY.
Nutritional Info Amount Per Serving
- Calories: 277.5
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 97.3 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 11.0 g
- Protein: 10.0 g
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