Barley "Risotto" with Asparagus & Shiitakes
Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.
Yield
8 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
asparagus
|
|
| 591 | ml |
chicken broth, low salt
or vegetable broth |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | bunch |
scallions, spring or green onions
white and light green parts, chopped (3/4 cup) |
*
|
| 115.6 | ml/g |
mushrooms, shiitake
stems removed, caps thinly sliced |
|
| 237 | ml |
pearl barley
quick-cooking |
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
Parmesan cheese
freshly |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
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.
