Spring vegetable and barley risotto
1 tsp(s), extra-virgin
1 cup(s), sliced, white and light green parts only
Reduced-sodium chicken broth
Uncooked pearl barley
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
1 tsp(s), grated
¼ pinch, freshly ground
1 tbsp(s), chopped
Fresh lemon juice
⅛ tsp(s), or to taste
- 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.
- 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.
- Stir in asparagus and sugar snap peas; cover and simmer until vegetables are tender, about 3 to 5 minutes.
- 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.