Recipe: Barley Risotto with Mushrooms & Asparagus

Servings: 4 • Serving size: Approx. 11/2 cup

• 4 cups low-sodium vegetable
broth or homemade vegetable
broth
• 1½ cups of water
• 2 tsp olive oil
• 2 cups diced onion
• 1 lb button mushrooms, sliced
• 1¼ cups uncooked pearl barley
• 1 lb asparagus spears, trimmed
and cut into 2-inch pieces
• ¾ cup shredded or grated
Parmesan cheese (could use
less)
• ½ tsp pepper

1. In a large saucepan, heat the broth and water over medium-high heat
for about 5 minutes, or until hot. Reduce the heat to low to keep the
broth hot.
2. Meanwhile, in another large saucepan, heat the oil over medium-high
heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until
soft, stirring occasionally. Stir in the barley.
3. Ladle ½ cup broth into the pan. Cook for 1-2 minutes, or until broth
is absorbed, stirring occasionally. Repeat, adding ½ cup broth at a time
and cooking until the broth is absorbed after each addition, stirring in the
asparagus after 15 minutes of cooking time. The total cooking time will
be about 30 minutes. Remove from heat.
4. Stir in parmesan and pepper. Serve immediately for the best texture.

Nutrition Information: Calories 384, Fat 8g (Saturated 3.6g, Polyunsaturated 0.5g,
Monounsaturated 3.2g), Cholesterol 16.5g, Sodium 447mg (will be less
if homemade vegetable broth and/or adding less parmesan cheese),
Potassium 611mg, Carbohydrates 64g, Fiber 11g, Protein 19g​