Spring vegetable and barley risotto
1 tsp, extra-virgin
1 cup(s), sliced, white and light green parts only
Reduced-sodium chicken broth
Uncooked pearl barley
½ pound(s), medium-thickness, trimmed, cut diagonally into 2-inch pieces
Uncooked sugar snap peas
¼ pound(s), trimmed and cut in half diagonally
Shredded parmesan cheese
¼ cup(s), Parmigiano-Reggiano recommended
1 tsp, grated
¼ tsp, freshly ground
1 Tbsp, fresh, chopped
Fresh lemon juice
⅛ tsp, or to taste
- Heat oil in a large, nonstick 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. Yields about 1 cup per serving.