Springtime Asparagus Barley «Risotto»
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 3/4 cup (150 g) pearl barley
- 1 onion, finely chopped
- 2 tbsp (30 ml) olive oil
- 3 tbsp butter
- 1/4 cup (60 ml) white wine
- 3 cups (750 ml) chicken broth
- 1 cup (115 g) fresh asparagus, trimmed and cut in 2-inch (5 cm) pieces
- 3/4 cup (55 g) Parmesan cheese, freshly grated
- 1 cup (15 g) fresh basil, finely chopped
Instructions
- In a pot over medium heat, cook the barley and onion in the oil and 2 tbsp of the butter until the onion is translucent, about 5 minutes. Deglaze with the white wine.
- Add the broth. Bring to a boil, cover and simmer for 30 minutes, stirring occasionally. Uncover and stir constantly until the broth is almost completely absorbed, about 10 minutes. Add the asparagus and cook for 5 minutes or until the asparagus is al dente. Remove from the heat.
- Stir in the remaining butter, Parmesan and basil. Adjust the seasoning.
- Delicious as an accompaniment to meat, poultry or fish.
Featured in the book Ma cuisine week-end Book (French Version)