Barley Risotto with Asparagus and Artichokes

By angielaine

Ingredients

• 1/2 lb asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup, plus 2 Tbsp Olive Oil
• 1 medium yellow onion, chopped
• 16 oz hulled barley
• 1/2 cup white cooking wine
• 3 qts simmering chicken broth
• 1 can artichoke hearts, drained
• 1/2 cup Parmesan cheese, plus additional for sprinkling
• 2 Tbsp chopped flat-leaf parsley
• salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Bring a small pot of salted water to a boil. Add asparagus pieces and blanch for 3 minutes. Drain, refresh under cold water, and drain again. Heat ¼ cup olive oil in a large pot. Add onion and cook over low heat until translucent. Stir barly into onion and toss to coat with olive oil. Raise heat to medium and stir for 2 minutes. Pour in the white wine and stir until it is completely evaporates. Add a ladelful of the simmering broth and cook, stirring occasionally, until it is completely absorbed by the barley. Continue adding broth in the same way until the barley becomes al dente and develops a creamy sauce. This will take 50 – 55 minutes. Drain artichoke heart. Stir in asparagus and artichoke heart, season with salt and pepper to taste, and add one more ladeful of broth. Continue to stir until broth is almost absorbed. Remove barley from heat, stir in ½ cup of the Parmesan cheese, the chopped parsley and reamaining 2 Tbsp of the olive oil. Serve immediately with addition grated Parmesan cheese.