Toasted Barley And Asparagus "Risotto"
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Pearl Barley3 tbsps
Butter1 cup
Onion (finely chopped)3 large
Garlic Cloves (finely chopped)8.5 cups
Vegetable Broth (about canned)1 cup
Arugula (chopped)2 tsps
Lemon Peel (grated)Directions:
1
Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes
2
Drain
3
Transfer to bowl of ice water and cool
4
Drain
5
(Can be made 1 day ahead
6
Cover and refrigerate
7
) Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes
8
Transfer barley to bowl
9
Melt butter in same saucepan over medium heat
10
Add onion and garlic; sauté until tender, about 5 minutes
11
Add barley and stir to coat
12
Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes
13
Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently
14
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
15
Add tomatoes and asparagus; stir until heated through, about 3 minutes
16
Mix in cheese, arugula and lemon peel
17
Season with salt and pepper
18
Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes
19
Drain
20
Transfer to bowl of ice water and cool
21
Drain
22
(Can be made 1 day ahead
23
Cover and refrigerate
24
) Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes
25
Transfer barley to bowl
26
Melt butter in same saucepan over medium heat
27
Add onion and garlic; sauté until tender, about 5 minutes
28
Add barley and stir to coat
29
Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes
30
Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently
31
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
32
Add tomatoes and asparagus; stir until heated through, about 3 minutes
33
Mix in cheese, arugula and lemon peel
34
Season with salt and pepper