Barley-Asparagus "Risotto" with Balsamic Vinegar
By á-5781
Weight Watchers Recipe
4 Points Per Serving
Rate this recipe
0/5
(0 Votes)
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.
You'll also love
- Apple Scrapple Recipe 0/5 (0 Votes)
- Beer-Braised Rabbit (Or Chicken)... 0/5 (0 Votes)
- Sweet Potato, Raisin & Walnut... 0/5 (0 Votes)
- Olive Garden Copycat Mezzaluna... 0/5 (0 Votes)
- Tuscan-Style Roasted Asparagus 0/5 (0 Votes)
Review this recipe