Barley-Asparagus "Risotto" with Balsamic Vinegar

Weight Watchers Recipe 4 Points Per Serving

Barley-Asparagus  "Risotto" with  Balsamic Vinegar

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tsp olive oil

  • 1

    medium uncooked onion(s), minced

  • A l cup(s) uncooked barley, use quick-cooking variety

  • 3

    cup(s) fat-free chicken broth, or vegetable broth

  • ½

    pound(s) uncooked asparagus, trimmed and cut into 2-inch pieces

  • ¼

    cup(s) chives, fresh. sliced

  • Tbsp balsamic vinegar

  • 118

    tsp table salt, or to taste

  • tsp black pepper, or to taste

  • 2

    Tbsp grated Parmesan cheese


Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve. Yields about 1 cup per serving.


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