This Barley Risotto with Asparagus, Basil, and Lemon is a bright and healthy spring dish- made with 100% whole grains and a special trick that cuts the cooking time of barley in half!
1/2cupshredded parmesan cheeseplus more for serving
Instructions
Drain and rinse the soaked barley; set aside.
Heat chicken broth (4 cups) in a medium pot until hot.
Melt oil (2 tablespoons) and butter (2 tablespoons) in another, large pot over medium heat.
Add onion; sauté until tender (about 5 minutes).
Add garlic to the onion; sauté for one minute, or until fragrant.
Add the barley to the garlic and onion; stir to coat.
Add one cup (or ladleful) of the broth to the barley mixture and stir. Allow the liquid to be absorbed, stirring occasionally. Once the liquid has been absorbed, add another ladleful and repeat the process.
When you add the last ladleful of broth, add the asparagus to the pot and season with salt and pepper. Cook for a couple of minutes, until asparagus turns bright green and is crisp-tender.
Once the last liquid has been absorbed, turn off the heat and stir in the basil, lemon zest, and parmesan cheese.
Serve hot with extra basil, cheese, and lemon slices.
Notes
Soaking the barley overnight will reduce cooking time by half. Just cover 1 cup of barley with water in a bowl or container, and refrigerate overnight or until you are ready to cook (at least 12 hours is desirable).
For a vegan version, make sure to use vegetable broth and omit the parmesan cheese.
Traditional parmesan cheese may not be suitable for a strict vegetarian diet because it contains animal rennet. Look for a suitable vegetarian substitute, such as a parmesan made with plant rennet.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.