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Friday, May 29, 2015

Barley Risotto With Asparagus And Shiitakes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 12 ounces asparagus
  • 2 1/2 cups reduced-sodium vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 bunch scallion, chopped ( and light green parts)
  • 4 ounces shiitake mushrooms, stems removed, caps thinly sliced
  • 1 cup quick-cooking barley
  • 1/2 cup dry wine
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon chopped fresh oregano (dill will work too)
  • 1/4 teaspoon garlic powder
  • salt & freshly ground black pepper

Recipe

  • 1 snap off ends of asparagus stalks. peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. steam until just tender, about 3 minutes. set aside.
  • 2 bring broth to a simmer in a saucepan or in the microwave; keep warm. heat oil in a heavy, wide pan over medium heat. add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. add barley and stir for 1 minute. add wine and stir until evaporated, about 1 minute.
  • 3 add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes. remove from the heat and stir in the cheese, herbs, garlic powder and the reserved asparagus. season with salt and pepper and serve.

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