Barley is swapped in for arborio rice in this delicious Barley Risotto, with asparagus and parmigiano reggiano cheese. It's a comforting and easy weeknight dinner!
Ingredients
3-4cupschicken stock
1tbspolive oil
1/2a small onionminced
3/4cuppearled barley
1/4cupbrandyor do 1/2 cup white wine
1/4cupgrated parmigiano reggianoto taste
1/2lbasparagus spearspre-boiled for 2 minutes
chopped parsley or basilfor garnish
salt and pepper
Instructions
Pour the chicken stock into a saucepan and bring to a boil. Reduce to a simmer and place a lid on the pot to keep it warm.
Heat up another pot over medium heat, then add the olive oil. Add the onion to the pot and cook for 5 minutes, until slightly softened. Add the barley and toast for 2 minutes, stirring frequently. Toasting will prevent the barley shell from breaking later on. Add the brandy, and cook for another minute until the brandy is absorbed.
Add the hot stock a little bit at a time, adding just enough to cover the surface of the barley. Stir the barley frequently. Once the liquid is absorbed, add stock again, and repeat this process for the next 25 minutes or so, until the barley is al dente. Remove from the heat and stir in the parmesan, asparagus, and herbs. Enjoy!