Asparagus Barley Risotto
Gourmet Trading/Jacobs Malcolm & Burtt/
NewStar Fresh Foods/Victoria Island Farms
10 cups chicken broth
4 tablespoons extra-virgin
olive oil, divided
2 large Vidalia onions,
finely chopped
8 garlic cloves, finely chopped
3 cups barley
2 1/2 cups dry white wine
2 1/4 pounds asparagus, cut on
diagonal into 2-inch pieces
Sea salt and freshly ground pepper
1 1/2 cups freshly grated
Parmesan cheese
Warm chicken broth in a saucepan over low heat.
In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat.
Add onions and cook until translucent, about 5 minutes. Add garlic and cook
for another 1-2 minutes.
Add barley and cook, stirring constantly, for about 2-3 minutes. Add wine and
cook until the liquid is absorbed.
Add the warmed broth 1/2 cup at a time, stirring occasionally after each addition,
and waiting until it is absorbed before adding more.
Meanwhile, in another sauté pan, heat 2 tablespoons olive oil over medium heat.
Sauté asparagus until bright green and slightly tender, about 3-4 minutes.
Once the broth is completely absorbed into the risotto, add the asparagus, season
to taste with salt and pepper, and stir in Parmesan. Serve immediately.
Makes 6-8 servings.
