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Barley risotto with asparagus
Print Products and services By Mayo Clinic Staff
Dietitian s tip
This hearty risotto is best with seasonable vegetables. Try summer squash, butternut squash, carrots or peppers. If you don't have wine, you can use more broth or water.
Number of servings
Serves 8 Healthy carb
Ingredients
1 teaspoon olive oil 1 cup finely diced onion 3 cups cooked barley 1 tablespoon minced garlic 2 cups low-sodium chicken stock 1 cup white wine 3 cups sliced crimini mushrooms 2 cups chopped asparagus 2 cups cherry tomatoes, halved 1 1/2 tablespoons chopped fresh thyme 1/2 cup finely grated Parmesan cheese 1/2 cup half-and-half 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper
Directions
Heat a medium saute pan over medium-high heat. Add the oil and spread around pan. Add the onion and saute until soft. Add the cooked barley and garlic to the pan. Pour in 1/2 cup of the chicken stock, stirring continuously. Once all the liquid is absorbed, add in 1/2 cup of the white wine, stirring continuously until all the liquid is absorbed. Continue the same process, adding 1/2 cup of chicken stock followed by 1/2 cup of wine, until 1/2 cup of chicken stock remains. Add the mushrooms, asparagus, tomatoes and thyme. Cook until the vegetables have softened, then add the last 1/2 cup of chicken stock. Once all the liquid is absorbed, add the Parmesan cheese, half-and-half, salt and pepper. Reduce heat to low and stir to combine.
Grains and grain products 1 Vegetables 1 Fats and oils 1/2 DASH diet: Recommended servings Sample DASH menus Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. ShareTweet May 13, 2016
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