Barley-asparagus 'risotto' with balsamic vinegar
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Our spring-influenced risotto is just as delicious as those made with traditional arborio rice, but much less labour intensive.
Ingredients
Olive oil
2 tsp(s)
Onion
1 medium, minced
Uncooked pearl barley
1 cup(s), use quick-cooking pearl variety
Fat free chicken broth
3 cup(s), or vegetable broth
Asparagus
½ pound(s), trimmed and cut into 2-inch pieces
Chives
¼ cup(s), fresh, sliced
Balsamic vinegar
1½ tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Grated Parmesan cheese
2 tbsp(s)
Instructions
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.
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