Photo of Spring vegetable and barley risotto by WW

Spring vegetable and barley risotto

2 - 5
PersonalPoints™ per serving
Total Time
59 min
14 min
45 min
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.


Olive oil

1 tsp(s), 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)

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(s), grated

Unsalted butter

1 tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch, freshly ground

Fresh dill

1 tbsp(s), chopped

Fresh lemon juice

tsp(s), or to taste


  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.


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.