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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Barley Asparagus Risotto Recipe

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This recipe for Barley Asparagus Risotto is from Wright Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion minced
1 cup uncooked pearl barley
3 cups canned chicken or vegetable broth
1/2 pound asparagus trimmed and cut into 2 inch pieces
1 1/2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Directions:
Directions:
Heat oil in large saucepan over medium heat. Add onion and cook until tender.Stir in barley and cook for 1 minute.
Add broth, cover and cook over low heat for 8 minutes. Stir in asparagus and simmer 2 more minutes.
Remove from heat, stir in balsamic vinegar, salt and pepper.
Sprinkle with cheese and serve.

 

 

 

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