Although I have greatly enjoyed being able to cook based on what I'm in the mood to make, rather than what I have the ingredients for, this season of my life requires me to be a little more creative when catering to my quest towards domestication. I have been taking inventory of my food cupboard first and finding recipes second. Because I had barley, chicken broth & kosher salt on hand, as well as asparagus in my freezer, this recipe was added to my quest. Summer isn't the best time to stand in front of a stove patiently stirring risotto, but with all of the thunderstorms we've had lately, this was the perfect dinner:
Barley Risotto With Asparagus and Parmesan (RealSimple.com)
Serves 4
Hands-On Time: 45m
Total Time: 45m
Ingredients
- 5 cups low-sodium vegetable or chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 large clove garlic, finely chopped
- 1 1/2 cups barley
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 pound asparagus, cut diagonally into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup (2 ounces) grated Parmesan
Directions
- 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 and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.
- Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed.
- Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.
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