Barley risotto with asparagus & mushrooms
55 minutes
To reduce saturated fat, olive oil replaces the butter usually used in this Italian-style dish.
Lynn Lewis
2 people made this
Ingredients
Serves: 4
- 3⅓ cups (835 ml) salt-reduced chicken stock
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 250 g mushrooms, preferably a variety of types, coarsely chopped
- 2 cloves garlic, crushed
- 1 cup (200 g) pearl barley
- 250 g asparagus, trimmed, and cut into bite-sized pieces, leaving tips whole
- ½ cup (40 g) grated parmesan cheese
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
- Heat the stock and 2 cups (500 ml) water in a medium saucepan to just below a simmer. Cover; keep at a simmer.
- Heat oil in a large, deep, non-stick frying pan over medium heat. Sauté onion until slightly softened, about 3 minutes. Add chopped mushrooms and garlic. Sauté until mushrooms soften, 5 minutes. Stir in the barley. Stir in 2 cups (500 ml) hot stock mixture. Simmer, covered, 15 minutes.
- Blanch asparagus tips in the stock liquid in the saucepan for 2 minutes. Transfer to a plate with a slotted spoon.
- Add more hot stock to the barley mixture, ½ cup (125 ml) at a time, stirring frequently. Each addition of liquid must be fully absorbed before any more is added. When adding the last of the stock, stir in asparagus stems and parmesan. Serve the risotto topped with asparagus tips.
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