Photo of Barley-asparagus 'risotto' with balsamic vinegar by WW

Barley-asparagus 'risotto' with balsamic vinegar

1 - 4
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Our spring-influenced risotto is just as delicious as those made with traditional arborio rice, but much less labour intensive.


Olive oil

2 tsp(s)

Uncooked onion(s)

1 medium, minced

Uncooked pearl barley

1 cup(s), use quick-cooking pearl variety

Fat free chicken broth

3 cup(s), or vegetable broth

Uncooked asparagus

½ pound(s), trimmed and cut into 2-inch pieces


¼ cup(s), fresh, sliced

Balsamic vinegar

1½ tbsp(s)

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste

Grated Parmesan cheese

2 tbsp(s)


  1. Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more.
  2. Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with Parmesan and serve.
  3. Yields about 1 cup per serving.