Rating: 3.6 stars
20 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0
  • 20 Ratings

A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this fresh take on risotto. One cup of the green peas found in this dish offers more protein than a large egg.

Body+Soul, March 2009

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Recipe Summary

prep:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.

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  • Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.

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Reviews

20 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0