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Barley Risotto with Asparagus
Pearl barley stirred patiently with hot broth turns creamy like arborio rice but keeps a nutty chew. Tender asparagus goes in near the end, with toasted almonds if you like.
- YieldServes 6
- Hands-on40 min
- Total1 h 4 min
- Difficulty
Ingredients
- 2 tbspextra-virgin olive oil
- 170 gonion, about 1 medium, finely chopped
- 1 clovegarlic, finely chopped
- 300 gpearl barley, about 1 1/2 cups, not quick-cooking
- 240 mldry white wineoptional
- 1.2 Llow-sodium vegetable broth, heated, plus more broth or water if needed (use 1.4 l if skipping the wine)
- ½ tspdried thyme
- ¼ tspsalt, plus more to taste
- ¼ tsplemon-pepper seasoning
- 225 gfrozen asparagus, cooked per packet, drained, cut on the diagonal into 2.5 cm (1 inch) pieces
- to tasteblack pepper, freshly groundoptional
To finish
- ¼ cupslivered almonds, toastedoptional
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