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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Laverne Felton
[email protected]This risotto was a bit too rich for my taste. The barley made it quite dense and the flavors were a bit too strong. I think I would prefer a more traditional risotto recipe.
David Houghton
[email protected]I'm a beginner cook and this risotto recipe was very easy to follow. The barley added a nice heartiness and the asparagus and peas were cooked perfectly. The broth was also very flavorful. I will definitely be making this again.
Larryroston Rostonlarry
[email protected]This risotto was absolutely delicious! The barley added a lovely nutty flavor and the asparagus and peas were cooked to perfection. The broth was also very flavorful. I will definitely be making this again.
Zyquasha
[email protected]This risotto was a bit bland for my taste. I think I would have liked it more if I had added more herbs or spices. The barley was also a bit undercooked for my liking.
Fartuun Omar
[email protected]I'm not a fan of barley, but I decided to give this recipe a try anyway. I'm glad I did! The barley was surprisingly delicious and added a nice texture to the risotto. The asparagus and peas were also cooked perfectly. Overall, a very enjoyable dish.
Casey Piccioni
[email protected]This risotto was a bit too time-consuming for me. I had to babysit it constantly and it took a lot longer than I expected. The flavors were good, but I'm not sure it was worth the effort.
Akmal Mughal
[email protected]I love how versatile this risotto recipe is. I've made it with different types of vegetables and it always turns out delicious. The barley adds a nice heartiness and the broth is always flavorful. I highly recommend this recipe.
Siam Sheikh Fan Club
[email protected]This risotto was a hit with my family! The barley added a nice nutty flavor and the asparagus and peas were cooked to perfection. The broth was also very flavorful. I will definitely be making this again.
NOUR MOHSEN
[email protected]I'm not sure what went wrong, but my risotto turned out mushy. I followed the recipe exactly, but the barley just didn't cook properly. The flavors were also bland and lacked depth. I'm going to have to try this recipe again.
Md Ruppok Mia
[email protected]This risotto was a bit too heavy for my taste. The barley made it quite dense and the flavors were a bit too rich. I think I would prefer a more traditional risotto recipe.
Khan Sab
[email protected]I'm a vegetarian, so I was excited to try this recipe. The risotto was delicious and the barley added a nice heartiness. The asparagus and peas were also cooked perfectly. I would definitely make this again.
Louise Jones
[email protected]I love risotto, and this recipe did not disappoint! The toasted barley added a lovely nutty flavor and the asparagus and peas were cooked to perfection. The broth was also very flavorful. I will definitely be making this again.
Aneeb Rehmani
[email protected]This risotto was a bit of a disappointment. The barley was undercooked and the asparagus was tough. The flavors were also bland and lacked depth. I wouldn't recommend this recipe.
Kids Kiddos001
[email protected]I'm not a huge fan of barley, but I decided to give this recipe a try anyway. I'm glad I did! The barley was surprisingly delicious and added a nice texture to the risotto. The asparagus and peas were also cooked perfectly. Overall, a very enjoyable
Suzanne Scruggs
[email protected]I've made risotto many times before, but this recipe takes the cake! The toasted barley added a delightful crunch and the asparagus and peas were cooked to perfection. The flavors were perfectly balanced and the texture was creamy and rich. Simply di
Judth Mwendalubi
[email protected]As a seasoned risotto aficionado, I was skeptical about this recipe. However, I was proven wrong! The toasted barley gave the risotto a unique and delicious texture, while the asparagus and peas added a pop of color and freshness. A definite keeper!
md Julhash
[email protected]I had my doubts about using barley in a risotto, but I was pleasantly surprised! The barley added a wonderful texture and a subtle nutty flavor. The asparagus and peas were also cooked perfectly, resulting in a vibrant and flavorful dish.
Aaron Jackson
[email protected]This risotto was a delightful dance of flavors, each ingredient harmonizing perfectly. The toasted barley added a nutty depth, while the asparagus brought a vibrant freshness. Truly a culinary masterpiece!