Barley Asparagus Risotto

We are an asparagus loving household, in case you couldn't tell.

Reese even enjoys asparagus as much as his parents do.

I love the fact that it isn't hard to get him to eat any vegetable... fruit on the other hand... that's a whole different story.

 

We decided to try a new Barely Asparagus Risotto recipe for dinner last night.

It was delicious!

(Don't mind the burnt spoon!! Something always finds the need to catch on fire or blow up while I'm in the kitchen)

 I think a burnt spoon is plenty excuse enough to buy these.

Barley Asparagus Risotto:

 1 pound Asparagus cut on bias, 2" long

5 cups chicken broth

2 Tbsp extra virgin olive oil

1 onion & 4 garlic cloves, finely chopped

1 1/2 cup barley

1 cup dry white wine

sea salt and freshly ground pepper to taste

3/4 cup freshly grated parmesan

Warm the broth in a saucepan over low heat.

In a large saute pan, heat the oil over medium high heat. Saute onion and garlic.

Add barely and cook stirring constantly for about 2-3 minutes.

Add white wine and cook until the liquid is absorbed.

Add  the broth, about 1/2 a cup at a time, stirring occasionally and waiting until it is absorbed before adding more.

Meanwhile in a saute pan, heat 2 tablespoons of olive oil. 

Saute the asparagus until bright green and slightly tender, about 3-4 minutes.

Once the broth is completely absorbed in the barley add in asparagus, parmesan, season with salt and pepper, stir.

Let me know how the recipe turns out for you.

xoxo