Barley Risotto with Asparagus and Parmesan

• 3 - 15 oz vegetable or low sodium chicken broth
• 2 Tbsp olive oil
• 1 large onion - finely chopped
• 1 large garlic clove - finely chopped
• 1 1/2 cup barley
• 1 cup dry white wine
• 2 carrots - peeled and diced
• 1 lb asparagus - cut diagonally in 1“ pieces
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup (2 oz) grated parmesan

1. Warm broth in small saucepan over low heat
2. Heat oil in large saucepan (3 3/4 qt). Add onion and cook stirring occasionally until soft, approximately 5 min.
3. Add garlic and cook 1 min.
4. Add barley and cook, stirring, for 2 min.
5. Stir in wine and cook until absorbed, about 3 min.
6. Add broth, 1/2 cup at time and stir occasionally until absorbed, about 2-3 min.
7. After last addition add carrots and cook for 10 min.
8. Add asparagus and cook for 20 min until asparagus is tender and all broth is absorbed.
9. Remove from heat and season with salt and pepper. Stir in parmesan.

Serves: 4        Total cook time: 1 hour
Source: Real Simple May 2007