Toasted Barley and Asparagus risotto

Toasted Barley and Asparagus risotto
Photo by Brian Leatart


  • 3 tablespoons butter
  • ½ cup arugula
  • ½ cup freshly grated Parmesan cheese
  • 2 cups canned diced tomatoes in juice
  • 2 teaspoons grated lemon peel
  • 1 cup onion
  • 8 ½ cups canned vegetable broth
  • + 3 more ingredients
    • 2 cups pearl barley
    • 3 large garlic cloves
    • 12 ounces asparagus

Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain. (Can be made 1 day ahead. Cover and refrigerate.) Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer barley t...

View full recipe at Epicurious


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