Barley Risotto with Asparagus and Hazelnuts

Barley Risotto with Asparagus and Hazelnuts
Photo by Romulo Yanes

Ingredients

  • 1 ¼ teaspoons fresh lemon zest
  • 1 teaspoon salt
  • 5 ½ cups water
  • ½ cup dry white wine
  • 1 ½ pounds medium asparagus
  • ¼ teaspoon black pepper
  • ½ cup hazelnuts toasted
  • + 5 more ingredients
    • 3 tablespoons olive oil
    • 1 ounce finely grated Parmigiano-Reggiano
    • 1 ¼ cups pearl barley
    • 1 medium onion
    • 1 garlic clove

Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (5 1/2 cups) and 1/2 teaspoon salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6...

View full recipe at Epicurious

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