Asparagus Barley Risotto

By Hklbrries

Ingredients

• 10 cups chicken broth
• 4 tbsp extra-virgin olive oil, divided
• 2 large Vidalia onions, finely chopped
• 8 garlic cloves, finely chopped
• 3 cups barley
• 2 1/2 cups dry white wine
• 2 1/4 pounds asparagus, cut on diagonal into 2-inch pieces
• Sea salt
• Freshly ground pepper
• 1 1/2 cups freshly grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Warm chicken broth in a saucepan over low heat.

In a large saute pan, heat 2 tbsp olive oil over medium-high heat.

Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another 1 to 2 minutes.

Add barley and cook, stirring constantly, for about 2 to 3 minutes. Add wine and cook until the liquid is absorbed.

Add the warmed broth 1/2 cup at a time, stirring occasionally after each addition, and waiting until it is absorbed before adding more.

Meanwhile, in another saute pan, heat 2 tbsp olive oil over medium heat. Saute asparagus until bright green and slightly tender, about 3 to 4 minutes.

Once the broth is completely absorbed into the risotto, add the asparagus, season to taste with salt and pepper, and stir in Parmesan. Serve immediately.