SPRING BARLEY RISOTTO
A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this fresh take on risotto. One cup of the green peas found in this dish offers more protein than a large egg.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 10
Steps:
- 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.
- 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.
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Nicole Gaither
[email protected]This risotto was delicious! The barley was cooked perfectly and the vegetables were still slightly crunchy. The flavors were amazing and I loved the addition of the Parmesan cheese. I will definitely be making this again.
Tammy Welch
[email protected]This risotto was a bit of a disappointment. The barley was undercooked and the vegetables were bland. The flavors didn't really come together and the overall dish was just okay. I wouldn't recommend this recipe.
Md moslem
[email protected]I'm not sure what went wrong, but my risotto turned out terrible. The barley was mushy and the vegetables were overcooked. The flavors were also very bland. I'm not sure if I'll try this recipe again.
Nipun Malshan
[email protected]This was the worst risotto I've ever had! The barley was undercooked and the vegetables were mushy. The flavors were terrible and I couldn't even finish it. I would not recommend this recipe to anyone.
Mercedes and t Heavy equipmen
[email protected]This risotto was good, but not great. The flavors were nice, but the barley was a bit too chewy for my taste. I think I would have preferred it to be a bit more creamy. Overall, it was a decent dish, but not one that I would go out of my way to make
Kieran Purcell
[email protected]I thought this risotto was just okay. The barley was a bit too al dente for my taste and the flavors were a bit bland. I think it could have used more herbs or spices. Overall, it was an okay dish, but not one that I would make again.
Mahnoor Razzaq
[email protected]This risotto was delicious! The barley was creamy and the vegetables were cooked perfectly. The flavors were well-balanced and I loved the addition of the Parmesan cheese. I will definitely be making this again.
Sarmila Rajbanshi
[email protected]I'm not a huge fan of barley, but I really enjoyed this risotto. The flavors were great and the barley was cooked perfectly. I would definitely make this again.
Akram Yazbek
[email protected]This was the best risotto I've ever had! The barley was cooked perfectly and the vegetables were still slightly crunchy. The flavors were amazing and I loved the addition of the pancetta. I will definitely be making this again.
Yayyo Qalo yayyo
[email protected]OMG! This risotto was amazing! The flavors were incredible and the barley was cooked perfectly. I loved the asparagus and peas, and the pancetta added a nice smoky flavor. I will definitely be making this again and again.
Jannat Nisha
[email protected]I thought this risotto was just okay. It was easy to make, but the flavor was a bit lacking. I think it could have used more herbs or spices. The barley was also a bit too chewy for my taste. Overall, it was an okay dish, but not one that I would mak
Sumon Kanu
[email protected]This risotto was good, but not great. The flavors were nice, but the barley was a bit too al dente for my taste. I think I would have preferred it to be a bit more creamy. Overall, it was a decent dish, but not one that I would go out of my way to ma
Stanford Hazelwood
[email protected]This recipe was a disaster! The barley was undercooked and the vegetables were mushy. The flavors didn't blend well together at all. I would not recommend this recipe to anyone.
abdikhaliq bey
[email protected]I'm not sure what went wrong, but my risotto turned out mushy. I think I may have added too much liquid. The flavor was also a bit off. I'm not sure if I'll try this recipe again.
Fola Onasanya
[email protected]This risotto was a bit bland for my taste. I think it could have used more seasoning. I also found that the barley was a bit too chewy. Overall, it was an okay dish, but I wouldn't make it again.
Knarf Hglahaneerg
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually add some mushrooms and sun-dried tomatoes to the risotto. It's also a great way to use up leftover vegetables.
Hope Hardy
[email protected]This was a great recipe. I followed it exactly and it turned out perfect. The barley was fluffy and the vegetables were still slightly crunchy. The pancetta added a nice smoky flavor. I will definitely be making this again.
Andrew Hughes
[email protected]5 stars! This risotto was delicious. The barley was cooked perfectly and the flavors were amazing. I added some extra Parmesan cheese and it was even better. I will definitely be making this again.
Stefan Samper
[email protected]I'm not usually a fan of barley, but this risotto changed my mind. The combination of flavors and textures was incredible. The barley was cooked perfectly, and the asparagus and peas added a wonderful freshness. I'll definitely be making this again.
Jennifer Matthews
[email protected]This barley risotto was a delightful culinary journey. The flavors of the asparagus, peas, and pancetta blended seamlessly, creating a harmonious symphony on my palate. The creamy texture of the barley was cooked to perfection, providing a satisfying