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|02-18-2018, 01:47 PM||#1|
Got better things to do than play games
Join Date: Jan 14 2005
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Barley Risotto with Asparagus & Parmesan Cheese
Yes, it is a lot of standing & stirring constantly, although it is well worth it!!!
5 Cups vegetable or chicken broth
3 Tablespoons olive oil
1 Large yellow onion, finely chopped
1 Large clove garlic, finely chopped
1 1/2 Cups barley
1 Cup dry white wine (Sauvignon Blanc)
1 Pound Asparagus, diagonally cut into 1” pieces
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/2 Cup Parmesan cheese, grated
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft.
Add the garlic & cook 1 minute more.
Add the barley & cook, stirring constantly for 3 minutes.
Stir in the wine, stirring constantly until the liquid is absorbed (about 3 minutes).
Add the broth, 1/2 cup at a time, stirring constantly & waiting until it is absorbed before adding more.
Add the asparagus with the last 1/2 cup of broth & cook until tender. It should take about 35 minutes total for all the broth to be absorbed.
Remove from heat, season with the salt & pepper, then stir in the Parmesan.
Serve immediately & Enjoy!!!
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