Barley and Asparagus Risotto





Celebrate the bounty of fresh California asparagus that’s in the markets right now with this fantastic risotto. If you’ve never made risotto with barley, you’re in for a treat. It has a delicate flavor that pairs perfectly with the asparagus. Serve it as a light entrée, or as a side dish alongside grilled salmon or roast chicken.

Makes 6 servings

4 cups reduced-sodium chicken or vegetable broth  

2 teaspoons extra virgin olive oil

1 leek, halved lengthwise and thinly sliced  

1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced

2 cloves garlic, minced

1 cup pearl barley

1/2 cup dry white wine

1/2 pound asparagus, trimmed and cut into 2-inch pieces   

3/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian parsley

1/4 teaspoon freshly ground pepper

Pour the broth into a medium saucepan and bring to a boil. Reduce the heat to low and keep the broth hot.  

Heat a large saucepan over medium-high heat. Add the oil and tilt the pan to coat the bottom. Add the leek, mushrooms, and garlic and cook, stirring often, until the vegetables are softened, 5 minutes.

Add the barley and wine and cook, stirring often, until the liquid evaporates, about 2 minutes. Add the hot broth, 1/2 cup at a time, and stir occasionally, until the broth is absorbed before adding more.

After 15 minutes, stir in the asparagus and continue adding the broth 1/2 cup at a time until the barley is tender, yet firm to the bite, 10 to 12 minutes longer. Stir in the cheese. Remove from the heat and stir in the parsley and pepper. Serve at once.

Each serving: 33 g carbohydrate, 235 calories, 5 g fat, 2 g saturated fat, 12 mg cholesterol, 7 g fiber, 11 g protein, 258 mg sodium

Carb Choices: 2; Exchanges: 2 starch, 1 fat