Asparagus Barley Risotto
Dec 1 2017
I like to mix the grains and not always cook with rice. I have done a version of this risotto in the past with spinach so I thought I would give it a try with asparagus. It turned out super delicious and was quickly prepared because barley does not take too long to cook!!
Cut the asparagus and keep the tips on the side. Cook the other parts with 1 cup of water until tender. Transfer to a blender and mix until completely smooth.
Sauté the onion with some olive oil for a couple of minutes and add the barley.
Use the asparagus 'water' to cook the barley and add more water and stock to have 3 cups. Cook according to packaging information.
Meanwhile sauté the asparagus tips with the peas in a pan for a few minutes until veggies are tender.
Add the veggies on top of the risotto, season to taste and add some parmesan cheese for extra flavor!