Spring Vegetable and Barley Risotto
- Total Time
This is an easy way to make "risotto" since barley doesn't require constant stirring like arborio rice does. Use freshly-grated Parm to ensure a creamy consistency.
olive oil1 tsp, extra-virgin
uncooked leek(s)1 cup(s), sliced, white and light green parts only
reduced-sodium chicken broth4 cup(s)
uncooked pearl barley¾ cup(s)
uncooked asparagus½ pound(s), medium-thickness, trimmed, cut diagonally into 2-inch pieces
uncooked sugar snap peas¼ pound(s), trimmed and cut in half diagonally
shredded parmesan cheese¼ cup(s), Parmigiano-Reggiano recommended
lemon zest1 tsp, grated
unsalted butter1 tsp
table salt¼ tsp
black pepper¼ tsp, freshly ground
dill1 Tbsp, fresh, chopped
fresh lemon juice⅛ 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.