Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Spring vegetable and barley risotto by WW

Spring vegetable and barley risotto

5
Points® value
Total Time
59 min
Prep
14 min
Cook
45 min
Serves
4
Difficulty
Easy
An easy way to make "risotto" since barley doesn't require constant stirring like arborio rice does. Use freshly-grated cheese to ensure a creamy consistency.

Ingredients

Olive oil

1 tsp(s), extra-virgin

Uncooked leek

1 cup(s), sliced, white and light green parts only

Reduced-sodium chicken broth

4 cup(s)

Uncooked pearl barley

¾ cup(s)

Asparagus

½ pound(s), trimmed, cut diagonally into 5-cm pieces

Uncooked sugar snap peas

¼ pound(s), trimmed and cut in half diagonally

Shredded parmesan cheese

¼ cup(s), parmesan cheese, Parmigiano-Reggiano recommended

Lemon zest

1 tsp(s), grated

Unsalted butter

1 tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es), freshly ground

Fresh dill

1 tbsp(s), chopped

Fresh lemon juice

⅛ tsp(s), or to taste

Instructions

  1. Heat oil in a large, non-stick saucepan over medium heat. Add leeks; cover and cook, stirring occasionally, until leeks are light golden, about 4 to 5 minutes.
  2. Stir in broth and barley; bring to a boil. Reduce heat to medium-low and simmer, covered, until barley is almost tender, about 30 minutes.
  3. Stir in asparagus and sugar snap peas; cover and simmer until vegetables are tender, about 3 to 5 minutes.
  4. Remove saucepan from heat; stir in cheese, zest, butter, salt and pepper. Stir in dill and season to taste with fresh lemon juice; serve immediately.

Notes

Instead of dill, try this recipe with chopped parsley or basil. If your asparagus are thick, cut them in half lengthwise before cutting into pieces.

People Also Like

People Also Like