Barley Risotto with Asparagus and Parmesan
Another guest post from Blythe
I got this recipe from the May issue of Real Simple magazine, but it’s the perfect summer time meal that might actually get your little one to eat asparagus.
5 cups low-sodium vegetable or chicken broth (I once substituted vegetable bouillon cubes for store-bought broth – definitely not as good)
2 T. olive oil
1 large yellow onion, finely chopped
1 large clove garlic, finely chopped
1 ½ cups barley (you can find boxed barley in the same aisle as the cous cous, or you can buy bulk at a health food store)
1 cup dry white wine (Sauvignon Blanc works well)
1 pound asparagus, cut diagonally into 1-inch pieces (it doesn’t really matter how you cut it)
½ t. salt
¼ t. pepper
½ cup grated Parmesan
Warm the broth in a saucepan over low heat. Meanwhile, heat the oil in a pan over medium heat. Add the onion and cook, stirring occasionally, for seven minutes or until soft. Add the garlic and cook one minute more. Add the barley and cook, stirring, for two minutes. Stir in the wine and cook until the liquid is absorbed, about three minutes. Add the broth, ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more (this helps to keep the barley firm and prevent it from becoming soupy). Add the asparagus with the last ½ cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with salt and pepper (I personally skip the salt – the cheese has enough in it and the broth is flavorful), and stir in the Parmesan. I usually add more Parmesan than they recommend. It’s so delicious.
Aidan wasn’t crazy about the consistency of the barley in his mouth, but he’s come around to it. I love asparagus, especially when it’s in season and I get bored steaming it all the time. My family enjoys this variation.
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