Barley Risotto with Asparagus
Barley risotto with asparagus is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 2 tbsp olive oil
- 200 g pearl barley
- 800 ml chicken broth
- 250 g green asparagus
- Salt
- 20 g hazelnuts
- 2 tbsp butter
- Pepper
- 60 g freshly grated Parmesan
Instructions
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1.
Peel and finely dice the onion. Briefly sauté in hot oil. Add the pearl barley, stir, and add a splash of broth. Stir occasionally, allowing the liquid to be absorbed before adding more broth. Continue this process for about 35 minutes until the barley is cooked but still has a slight bite.
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2.
Meanwhile, peel the lower third of the asparagus and cook the spears in salted water for about 10 minutes until tender. Shock them in ice water, drain, and cut into ~2 cm pieces. Roughly chop the hazelnuts and toss with the asparagus in 1 tbsp hot butter. Season with salt and pepper.
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3.
Add the remaining butter and half of the Parmesan to the barley risotto, season with salt and pepper to taste. Plate on bowls, arrange the asparagus on top, and sprinkle with the remaining cheese before serving.
