SPRING VEGETABLE AND BARLEY RISOTTO

By JoyceW-2

PointsPlus Value: 6
Yield i cup

Ingredients

• 1 teaspoon olive oil, extra virgin
• 1 cup uncooked leeks, sliced, white and light green parts only
• 4 cups reduced sodium chicken broth
• 3/4 cup uncooked barley, pearl variety
• 1/2 lb. uncooked asparagus, medium thickness, trimmed, cut diagonally into 2 inch pieces
• 1/4 lb. uncooked sugar snap peas, trimmed and cut in half diagonally
• 1/4 cup shredded parmesan cheese
• 1 teaspoon lemon zest, grated
• 1 teaspoon unsalted butter
• 1/4 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 tablespoon dill
• 1/8 teaspoon lemon juice, or to taste

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Heat oil in a large, nonstick saucepan over medium heat. Add leeks; cover and cook, stirring occasionally, until leeks are light golden; about 4 to 5 minutes.

Stir in broth and barley, bring to a boil. Reduce heat to medium-low and simmer, until barley is almost tender, about 30 minutes.

Stir in asparagus and sugar snap peas; cover and simmer until vegetables are tender, about 3 to 5 minutes.

Remove saucepan from heat, stir in cheese, zest, butter, salt and pepper. Stir in dill and season to taste with lemon juice; serve immediately.