Photo of Spring Vegetable and Barley Risotto by WW

Spring Vegetable and Barley Risotto

6
6
2
SmartPoints® value per serving
Total Time
59 min
Prep
14 min
Cook
45 min
Serves
4
Difficulty
Easy
An easy way to make "risotto" since barley doesn't require constant stirring like arborio rice does. Use freshly-grated cheese to ensure a creamy consistency.

Ingredients

olive oil

1 tsp, extra-virgin

uncooked leek(s)

1 cup(s), sliced, white and light green parts only

reduced-sodium chicken broth

4 cup(s)

uncooked pearl barley

¾ cup(s), pearl-variety

uncooked asparagus

½ pound(s), trimmed, cut diagonally into 5-cm pieces

uncooked sugar snap peas

¼ pound(s), trimmed and cut in half diagonally

shredded parmesan cheese

¼ cup(s), parmesan cheese, Parmigiano-Reggiano recommended

lemon zest

1 tsp, grated

unsalted butter

1 tsp

table salt

¼ tsp

black pepper

¼ pinch, freshly ground

dill

1 Tbsp, fresh, chopped

fresh lemon juice

tsp, or to taste

Instructions

  1. Heat oil in a large, non-stick saucepan over medium heat. Add leeks; cover and cook, stirring occasionally, until leeks are light golden, about 4 to 5 minutes.
  2. Stir in broth and barley; bring to a boil. Reduce heat to medium-low and simmer, covered, until barley is almost tender, about 30 minutes.
  3. Stir in asparagus and sugar snap peas; cover and simmer until vegetables are tender, about 3 to 5 minutes.
  4. Remove saucepan from heat; stir in cheese, zest, butter, salt and pepper. Stir in dill and season to taste with fresh lemon juice; serve immediately.

Notes

Instead of dill, try this recipe with chopped parsley or basil.If your asparagus are thick, cut them in half lengthwise before cutting into pieces.

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