Find the complete recipe at: http://www.mayoclinic.org/healthy-lifestyle/recipes/barley-risotto-with-asparagus/rcp-20197675

Transcript

Barley risotto with asparagus

Serves 8

Tip: This is best with seasonal vegetables. Try summer squash, butternut squash, carrots or peppers.

  1. Add 1 teaspoon olive oil.
  2. Saute 1 cup finely diced onion.
  3. Add 3 cups cooked barley.
  4. Add 1 tablespoon minced garlic.
  5. Add 1/2 cup low-sodium chicken broth.
  6. Stir continuously until liquid is absorbed.
  7. Add 1/2 cup white wine.
  8. Alternate another 1 cup broth and 1/2 cup wine.
  9. Add 3 cups sliced crimini mushrooms.
  10. Add 2 cups chopped asparagus.
  11. Add 2 cups halved cherry tomatoes.
  12. Add 1 1/2 tablespoons chopped fresh thyme.
  13. Cook until softened.
  14. Add final 1/2 cup chicken stock.
  15. Add 1/2 cup grated Parmesan cheese.
  16. Add 1/2 cup half-and-half.
  17. Add 1/4 teaspoon ground black pepper.
  18. Add 1/2 teaspoon kosher salt.
  19. Reduce heat to low.
  20. Stir to combine.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

March 21, 2018