Barley-Asparagus ‘Risotto’ with Balsamic Vinegar

5
5
1
Smartpoints value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
Our spring risotto is just as delicious as those made with traditional arborio rice, but much less labor intensive.

Ingredients

olive oil

2 tsp

uncooked onion(s)

1 medium, minced

uncooked pearl barley

1 cup(s), use quick-cooking variety

fat free chicken broth

3 cup(s), or vegetable broth

uncooked asparagus

½ pound(s), trimmed and cut into 2-inch pieces

chives

¼ cup(s), fresh, sliced

balsamic vinegar

1½ Tbsp

table salt

tsp, or to taste

black pepper

tsp, or to taste

grated Parmesan cheese

2 Tbsp

Instructions

  1. 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.
  2. 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.

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