Barley Risotto
Delicious, chewy, healthy. What's not to love? This round, I used leeks, asparagus, mushrooms, and asiago cheese. It's prepared just like regular risotto, but the barley takes a little longer to cook. It doesn't come out quite as creamy, but it has a wonderful texture all its own.
1 1/2 cups pearl barley
6-8 cups broth
1/2 cup or so of wine (I somehow left this out last night and it was still good!)
olive oil
butter
2 leeks, diced
1lb asparagus, sliced in half and cut into 1" lengths
8oz mushrooms, sliced
4 oz grated cheese
salt & pepper
Saute mushrooms in a little oil & butter, remove from pan. Repeat with asparagus, then leeks. Set all veggies aside in a bowl. Heat the broth in a saucepan, keep it over low heat. Heat olive oil in pan, add barley. Toast for 2-3 minutes. Pour in wine, simmer til nearly dry. Add a ladleful of broth, stir, let it cook until nearly dry, add another ladleful, stir, repeat until barley is cooked, about 30-45 minutes. Stir in vegetables, heat through, stir in cheese and a pat of butter. Season with salt & pepper.