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Barley Risotto with Asparagus & Parmesan Cheese

Discussion in 'Recipes, Canning, Preserving' started by w_r_ranch, Feb 18, 2018.

  1. w_r_ranch

    w_r_ranch Master Gardener

    Jun 27, 2013
    South Central Texas
    Planting Zone:
    Yes, it is a lot of standing & stirring constantly, although it is well worth it!!!


    5 Cups vegetable or chicken broth
    3 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 (Sauvignon Blanc)
    1 Pound Asparagus, diagonally cut into 1” pieces
    1/2 Teaspoon salt
    1/4 Teaspoon black pepper
    1/2 Cup Parmesan cheese, grated

    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 & cook 1 minute more.

    Add the barley & cook, stirring constantly for 3 minutes.

    Stir in the wine, stirring constantly until the liquid is absorbed (about 3 minutes).

    Add the broth, 1/2 cup at a time, stirring constantly & waiting until it is absorbed before adding more.

    Add the asparagus with the last 1/2 cup of broth & cook until tender. It should take about 35 minutes total for all the broth to be absorbed.

    Remove from heat, season with the salt & pepper, then stir in the Parmesan. Serve immediately.


    ksk and Mr_Yan like this.
  2. Mr_Yan

    Mr_Yan Well-Known Member

    Jul 14, 2013
    Northern IL
    Planting Zone:
    If the barley is anything like arborio rice a pressure cooker will work wonders on this recipe. Risottos come out of a pressure cooker perfectly creamy without destroying the individual grains of rice a boiling the rice with all the broth at once will do.

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