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Vegetable Barley Risotto

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 40 min
  • 40 min
  • $$
Gatheredtable
adapted fromWhole Living

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup pearl barley
  • 2 medium leeks, white and green parts, thinly sliced
  • 1/2 cup dry white wine, or water
  • sea salt and freshly ground pepper, to taste
  • 2 cups vegetable broth
  • 1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
  • 10 ounces frozen peas, defrosted
  • 1/2 cup parmesan cheese
  • 1/4 cup thinly sliced fresh mint leaves, plus small leaves for garnish

Directions

Prep: 1. Chop leeks and asparagus; defrost peas (or shell if fresh). Make: 1. Heat oil over medium heat in a skillet. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. 2. Add wine; cook until mostly evaporated, about 5 minutes. 3. Add 2 cups water; bring to a boil, season with salt and pepper. Reduce heat to simmer until liquid absorbs, about 10 minutes. 4. Add broth; continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. 5. Add asparagus; cook until tender, about 5 minutes. 6. Stir in peas, cook until heated through. 7. Add Parmesan, mint, salt and pepper to taste; garnish with mint leaves.

Notes

Leeks can be particularly dirty, make sure to rinse them thoroughly - https://www.youtube.com/watch?v=SdX6W6qpoEk

Goes great with these recipes

Sliced Rye Bread
Victoria's Quick Garlic Bread
Fresh Whole Grain Bread
Garlic Bread
Baguette

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