Asparagus and Barley “Risotto” with Tomatoes

Fresh, tender asparagus says “Hello Spring!” in a most deliciously way. Buying local means buying seasonal. Shopping at the local Farmer’s Market past couple years has become a marvelous way to connect with nature.

Ditto on the tomatoes.  The sun-ripe flavor of local fresh tomatoes is burst of sunshine in the mouth, utterly incomparable to the grocery store variety shipped from thousands of miles away. Because we are in Texas, tomatoes come early.

Asparagus and sunshine tomatoes join whole-grains for a nourishing meal in this recipe. I made it both as a one-dish dinner for weeknights and also as a lovely side dish with roasted fish fillets or sauteed chicken breasts and the Spinach Orange Salad or any green salad.

Variations:

• Vegan: skip the Parmesan
• Replace asparagus with green beans or broccoli
• Replace barley with short-grain brown rice

Barley and Asparagus Risotto

Print Recipe

• CourseGrains, Vegetarian

Servings	Prep Time
4 servings	15 minutes

Cook Time

45 minutes

Servings Prep Time 4 servings 15 minutes

Cook Time 45 minutes

Barley and Asparagus Risotto Print Recipe CourseGrains, Vegetarian Servings Prep Time 4 servings 15 minutes Cook Time 45 minutes Servings Prep Time 4 servings 15 minutes Cook Time 45 minutes

Ingredients

• 12 ounces asparagus washed , ends trimmed
• 1 cups barley
• 2 tablespoons extra-virgin olive oil
• 3/4 cup onion finely chopped
• 3 large garlic cloves finely chopped
• 3 1/2 cups vegetable broth
• 1 cups diced tomatoes
• 1/4 cup Parmesan cheese grated
• 2 cups arugula coarsely chopped
• 1 tablespoon lemon peel grated

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Trim one-inch off the asparagus ends and cut into bite-size pieces.
2. Over medium heat, warm up extra-virgin olive oil in saucepan. Add onion; sauté until transparent about 5 minutes. Add barley and garlic and toast 3 minutes, mixing occasionally. Add 2 cups broth and bring to a boil; reduce heat to medium-low, cover and simmer until liquid is absorbed, stirring frequently, about 7 minutes.
3. Mix in 2 more cups broth and simmer over low heat until absorbed, stirring occasionally. Add 2 more cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 35 minutes. If it is dry, add another 1/2 cup of broth and place the asparagus on top, cover and steam asparagus for 8 - 10 minutes or until crisp-tender.
4. Add tomatoes; stir in gently until heated through, about 3 minutes.
5. Mix in cheese, arugula and lemon peel. Season with salt and pepper. Serve

Recipe Notes

Modified from

Epicurious: Toasted Barley and Asparagus Risotto

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