2 leeks, white and light-green parts only, thinly sliced
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1/2 cup of water
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14 1/2 ounces of vegetable broth
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1 bunch of asparagus, trimmed & cut into 2-inch pieces
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1 box of frozen peas, defrozen
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1/2 cup of freshly grated parmesan
Instructions
In a large sauce pan, heat oil over medium. Add barley and leaks; cook until they begin to soften, 5-7 minutes. Add the water and cook until evaporated, about 5 minutes. Add 2 cups of water, bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
Add broth and continue to cook, stirring occasionally, until barley is tender and creamy. Add the asparagus and cook till tender, about 5 minutes. Add the peas, and cook till heated through. Add the Parmesan and season with salt and pepper.
Originally Submitted
7/9/2010
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Spring Barley Risotto Recipe - Entrees - Maindishes
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