Barley Risotto with Asparagus and Parmesan

Barley Risotto with Asparagus and Parmesan
Photo by Kana Okada


  • 1 pound asparagus, cut diagonally into 1-inch pieces
  • ½ teaspoon kosher salt
  • 1 ½ cups barley
  • ¼ teaspoon black pepper
  • 1 large clove garlic, finely chopped
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 5 cups low-sodium vegetable or chicken broth
  • + 3 more ingredients
    • ½ cup (2 ounces) grated Parmesan
    • 1 large yellow onion, finely chopped
    • 2 tablespoons olive oil

Warm the broth in a small saucepan over low heat. Meanwhile, 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 and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine a...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network