Tuesday, June 18 2013, 11:48 AM MDT
Barley and Asparagus Risotto
As Aired On January 31, 2013
Recipe Courtesy Chef Bryan Woolley
Serves 6; 2/3 cup per serving
1 tablespoon olive oil
1/3 cup finely chopped shallot
1 medium garlic clove, minced
1 cup uncooked medium pearl barley
1/4 cup dry white wine (regular or nonalcoholic)
2 1/2 cups fat-free, low-sodium chicken broth and 1/4 cup fat-free, low-sodium chicken broth (if needed), divided use
2 cups trimmed and cut asparagus (1-inch pieces)
1/8 teaspoon pepper
1/8 teaspoon dried marjoram, crumbled
2 tablespoons shredded or grated Parmesan cheese
1.) In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom.
2.) Cook the shallot for 2 minutes, or until slightly softened, stirring frequently.
3.) Stir in the garlic. Cook for 1 minute, stirring frequently.
4.) Stir in the barley. Cook for 3 minutes, or until lightly toasted, stirring frequently.
5.) Pour in the wine. Cook for 1 minute, or until the wine has evaporated, stirring constantly.
6.) Pour in 2 1/2 cups broth. Bring to a boil, still over medium heat. Reduce the heat and simmer, covered, for 20 minutes, or until the barley is just tender, stirring occasionally.
7.)Stir in the asparagus, pepper, marjoram, and remaining 1/4 cup broth if needed. Increase the heat to high and bring to a simmer. Reduce the heat and simmer, covered, for 5 minutes, or until the barley and asparagus are tender and the liquid has evaporated. Just before serving, sprinkle with the Parmesan.
8.) Cook’s Tip: When fresh asparagus isn’t in season or simply for variety, replace it with almost any other vegetable.
(Copyright 2013 Sinclair Broadcasting Group.)