Barley Risotto with Asparagus Mushrooms Recipe

Barley Risotto With Asparagus Mushrooms Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 1/2 pound thin asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
• 8 ounces white mushrooms, lightly rinsed, patted dry and cut into 1/4-inch slices
• 3 garlic cloves, minced
• 1 cup pearl barley
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
• 1/2 cup dry white wine
• 3 cups hot vegetable broth, or more if needed Salt and freshly ground black pepper

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the asparagus, mushrooms and garlic
3. Cover and cook for 5 minutes
4. Add the barley and stir to coat with oil
5. Add the thyme and wine and stir gently until the liquid is absorbed
6. Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition
7. Add salt and pepper to taste
8. Simmer, stirring frequently, until creamy
9. Serve immediately

Full List of Barley Recipes
Full List of Mushroom Recipes

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