Spring vegetable and barley risotto
5
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy
When days begin to lengthen but the weather is still cool, a warm bowl of risotto really hits the spot. This is an easy way to make "risotto" since barley doesn't require constant stirring like arborio rice does. Rich and hearty with fresh spring vegetables and bright notes of lemon zest, this dish is a wonderful one-bowl dinner, side dish and works for lunch as well. Use freshly-grated Parmesan cheese to ensure a creamy consistency. Goat cheese is also delicious in this dish. Try different vegetables to your liking. Winter squash varieties do very well in this type of dish.
Ingredients
Olive oil
1 tsp, extra-virgin
Uncooked leeks
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), medium-thickness, trimmed, cut diagonally into 2-inch pieces
Sugar snap peas
¼ pound(s), trimmed and cut in half diagonally
Shredded parmesan cheese
¼ cup(s), Parmigiano-Reggiano recommended
Lemon zest
1 tsp, grated
Unsalted butter
1 tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Dill
1 Tbsp, fresh, chopped
Fresh lemon juice
⅛ tsp, or to taste