Barley Risotto with Asparagus and Parmesan

Barley Risotto with Asparagus and Parmesan
Photo by Kana Okada


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

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...

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