Barley Risotto with Asparagus and Lemon
Combine the bright flavors of lemon, basil, and asparagus with the earthiness of barley and onions.
Servings: 4
Calories: 331kcal
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 cup onion finely chopped
- 1 cup pearl barley
- ½ cup dry white wine
- 4 cups vegetable broth reduced-sodium ready-to-use, divided
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 1 cup frozen petite peas thawed
- ½ cup packed fresh basil leaves chopped, divided
- ¼ cup Parmesan cheese freshly grated
- 1 teaspoon lemon zest finely grated
- 2 tablespoons lemon juice freshly squeezed
Instructions
- In a large saucepan, heat oil over medium-high heat.
- Add onion and barley; cook, stirring, for 5 to 6 minutes or until onion is softened.
- Add wine and cook, stirring, for 3 to 5 minutes or until liquid is evaporated.
- Stir in 2 cups (500 mL) of the broth. Bring to a boil, stirring often.
- Reduce heat and simmer, stirring occasionally, for about 20 minutes or until liquid is absorbed.
- Add the remaining broth and simmer, stirring occasionally, for about 20 minutes or until barley is tender and the mixture is creamy (there should still be some liquid).
- Stir in asparagus and simmer, stirring occasionally, for 4 to 5 minutes or until tender.
- Stir in peas, half the basil, cheese, lemon zest, and lemon juice; simmer for 1 minute or until heated through.
- Serve sprinkled with the remaining basil.
Nutrition
Calories: 331kcal | Carbohydrates: 58g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1053mg | Potassium: 624mg | Fiber: 13g | Sugar: 9g | Vitamin A: 3244IU | Vitamin C: 33mg | Calcium: 189mg | Iron: 5mg