Asparagus Barley Risotto

Asparagus Barley Risotto

Dec 1 2017


30 mn

Serves 5

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!!


  • 1 cup of barley
  • 1 bunch of asparagus
  • 1 onion
  • 1 cup of stock
  • 2 cups of water
  • salt and pepper
  • 1 cup of frozen peas, thawed
  • 2-3 tbsp of olive oil


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!

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