spring barley risotto

By sanmo_babe

Ingredients

• 2 tablespoons olive oil
• 1 cup pearled barley
• 2 leeks, white and light-green parts only, thinly sliced
• 1/2 cup dry white wine or water
• Coarse salt and freshly ground pepper
• 14 1/2 ounces vegetable broth
• 1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
• 1 box (10 ounces) frozen peas, defrosted
• 1/2 cup fresh grated Parmesan
• 1/4 cup thinly sliced mint leaves, plus small leaves for garnish

Details

Servings 4

Preparation

Step 1

In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.