Food & Cooking Recipes Ingredients Pasta and Grains Spring Barley Risotto 3.6 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 4 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. Ingredients 2 tablespoons olive oil 1 cup pearled barley 2 leeks, white and light-green parts only, thinly sliced ½ cup dry white wine, or water Coarse salt and freshly ground pepper 14 ½ ounces vegetable broth 1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces 1 box (10 ounces) frozen peas, defrosted ½ cup fresh grated Parmesan ¼ cup thinly sliced mint leaves, plus small leaves for garnish Directions 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. 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. Rate it Print