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Barley-Asparagus "Risotto" with Balsamic Vinegar

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Weight Watchers Recipe

4 Points Per Serving

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Ingredients

  • 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
  • 1/2 pound(s) uncooked asparagus, trimmed and cut into 2-inch pieces
  • 1/4 cup(s) chives, fresh. sliced
  • 1 1/2 Tbsp balsamic vinegar
  • 118 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 2 Tbsp grated Parmesan cheese

Details

Cooking time 20mins

Preparation

Step 1

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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