Barley-Asparagus ‘Risotto’ with Balsamic Vinegar
- Total Time
Our spring risotto is just as delicious as those made with traditional arborio rice, but much less labor intensive.
olive oil2 tsp
uncooked onion(s)1 medium, minced
uncooked pearl barley1 cup(s), use quick-cooking variety
fat free chicken broth3 cup(s), or vegetable broth
uncooked asparagus½ pound(s), trimmed and cut into 2-inch pieces
chives¼ cup(s), fresh, sliced
balsamic vinegar1 ½ Tbsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
grated Parmesan cheese2 Tbsp
- 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.
- 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 cheese and serve. Yields about 1 cup per serving.