TOASTED BARLEY AND ASPARAGUS "RISOTTO"
Categories Tomato Vegetable Side Vegetarian Parmesan Barley Asparagus Arugula Spring Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain. (Can be made 1 day ahead. Cover and refrigerate.)
- Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer barley to bowl. Melt butter in same saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add barley and stir to coat. Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes. Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently. Add 3 cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 45 minutes. Add tomatoes and asparagus; stir until heated through, about 3 minutes. Mix in cheese, arugula and lemon peel. Season with salt and pepper.
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Morongoa Angie
[email protected]This risotto was a bit too mild for my taste. I would recommend using more chili flakes.
Sy'yanna Hall
[email protected]This risotto was a bit too spicy for my taste. I would recommend using less chili flakes.
Bisharat Hussain Kubar
[email protected]This risotto was a bit too thick for my taste. I would recommend using more liquid.
Richard Mackey
[email protected]This risotto was a bit too watery for my taste. I would recommend using less liquid.
tarek hamdan
[email protected]This risotto was a bit too greasy for my taste. I would recommend using less butter.
Sabrina Carten
[email protected]This risotto was a bit too al dente for my taste. I would recommend cooking it for a bit longer.
hassan 321
[email protected]This risotto was a bit too mushy for my taste. I would recommend cooking it for less time.
Dil Mohammad
[email protected]This risotto was a bit too bland for my taste. I would recommend adding more herbs and spices.
Christopher Maher
[email protected]I found that this risotto was a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
Alexis Joash
[email protected]This risotto is a bit pricey to make, but it is worth it for a special occasion.
Caleb Huerta
[email protected]I made this risotto with vegetable broth instead of chicken broth and it was still delicious. It is a great vegetarian option.
BOBO CHISOM
[email protected]This risotto is a great way to use up leftover asparagus. It is a delicious and easy-to-make dish.
Sayid Qahar
[email protected]I love the combination of toasted barley and asparagus in this risotto. It is a unique and flavorful dish.
Sudais Rehman
[email protected]This is a great recipe for a special occasion. It is elegant and delicious.
Kingston Black
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone loved it and I received many compliments.
Mutagubya Emma
[email protected]This risotto was a bit time-consuming to make, but it was well worth it. The flavors were incredible and the texture was perfect.
Maddison Webb
[email protected]I was so impressed with this risotto. It was easy to make and the results were amazing. I will definitely be making this again.
Hana Cicmil
[email protected]This is one of the best risotto recipes I have ever tried. The toasted barley gives it a unique and delicious flavor.
Lynora Stancil
[email protected]I made this risotto last night and it was a huge hit with my family. The flavors were amazing and the texture was perfect.
Elizabeth Chase
[email protected]This risotto was absolutely delicious! The toasted barley added a lovely nutty flavor, and the asparagus was cooked perfectly. I will definitely be making this again.