Spring Barley Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 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
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.
Number of Servings: 4
Recipe submitted by SparkPeople user AVALONCHIC.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user AVALONCHIC.
Nutritional Info Amount Per Serving
- Calories: 395.1
- Total Fat: 11.8 g
- Cholesterol: 12.1 mg
- Sodium: 755.6 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 12.9 g
- Protein: 16.6 g