2 and 1/4 lbs asparagus cut diagonally into 2-inch pieces
Sea salt and freshly ground black pepper
1 and 1/2 cups freshly grated Parmesan cheese
Warm chicken broth in a saucepan over low heat.
In large saute pan heat 2 tbsp olive oil over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another 1-2 minutes.
Add barley and cook, stirring constantly, for about 2-3 minutes. Add wine and cook until the liquid is absorbed.
Add the warmed broth 1/2 cup at a time, stirring occasionally after each addition, and waiting until it is absorbed before adding more.
Meanwhile, in another saute pan, heat 2 tbsp olive oil over medium heat. Saute asparagus until bright green and slightly tender, about 3-4 minutes.
Once the broth is completely absorbed into the risotto, add asparagus, season to taste with salt and pepper, and stir in parmesan.
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