Spring vegetable and barley risotto
5
Points®
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(s), extra-virgin
Uncooked leek
1 cup(s), sliced, white and light green parts only
Reduced-sodium chicken broth
4 cup(s)
Uncooked pearl barley
¾ cup(s)
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(es), freshly ground
Fresh dill
1 tbsp(s), chopped
Fresh lemon juice
⅛ tsp(s), 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.
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