Barley Risotto With Asparagus And Lemon

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 lb asparagus
• 1 tablespoon olive oil
• 2 cups leeks, thinly sliced ( and green parts)
• 1 cup pearl barley
• 1/2 cup dry wine
• 1/2 teaspoon salt
• 3 tablespoons parmesan cheese, grated (plus 4 tbsp. to sprinkle over each serving)
• 1 teaspoon lemon zest, grated
• 1 teaspoon fresh lemon juice (to taste)
• 1/4 cup fresh mint leaves, thinly sliced
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 prepare a bowl of ice water. trim and discard the stems of the asparagus (or save those ends for veggie broth). cut the asparagus into 1-inch lengths. set the tips aside. place the sliced stems into a microwave-safe bowl with a cover. microwave on high until the asparagus is bright green and just tender, about 2 minutes. immediately plunge the asparagus into ice water to stop cooking. when cool, drain, and set aside with the tips.
• 2 in a large saucepan, heat the olive oil over medium heat. add leeks and cook, stirring occasionally, until softened, about 3 minutes. add the barley and stir to coat with oil. cook, stirring occasionally, for 2 minutes. stir in the wine and cook until it is absorbed. stir in 2 cups of water and bring to a simmer. cover and simmer very gently until the water is absorbed and the barley is tender (35-45 minutes). if the water is absorbed but the barley is not yet tender, stir in up to 1 cup water, cover, and cook until absorbed.
• 3 stir in the reserved asparagus and salt. for the next 5 to 10 minutes, gradually stir in 1 cup of water. the barley should be creamy and tender. remove the pan from the heat and stir in 3 tablespoons parmesan, lemon zest, lemon juice, mint leaves and pepper. add more lemon juice and pepper to taste. divide the barley among four bowls.
• 4 sprinkle 1 teaspoon parmesan over each bowl and serve. makes four servings.