Barley "Risotto" with Asparagus and Shiitakes
Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too. 185
Ingredients
| 12 | ounces |
asparagus
|
|
| 2 ½ | cups |
chicken broth, low salt
or vegetable broth |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | bunch |
scallions, spring or green onions
white and light green parts, chopped (3/4 cup) |
* |
| 4 | ounces |
mushrooms, shiitake
stems removed, caps thinly sliced |
|
| 1 | cup |
pearl barley
quick-cooking |
|
| ½ | cup |
white wine
dry |
* |
| ½ | cup |
Parmesan cheese
freshly |
|
|
salt
to taste |
* | ||
|
black pepper
ground, to taste |
* |
Directions
Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1½-inch lengths. Steam until just tender, about 3 minutes. Set aside.
Bring broth to a simmer in a saucepan or in the microwave; keep warm. Heat oil in a heavy, wide pan over medium heat. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. Add barley and stir for 1 minute. Add wine and stir until evaporated, about 1 minute.
Add about ½ cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, ½ cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes.
Remove from the heat and stir in the cheese and the reserved asparagus. Season with salt and pepper and serve.
Nutrition Facts
Serving Size 141g (5.0 oz)
