Barley Risotto with Asparagus and Hazelnuts

Barley Risotto with Asparagus and Hazelnuts
Photo by Romulo Yanes

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network