- 6
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
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.