Risotto with Barley, Asparagus and Peas
by Editorial Staff
Recipe for making risotto with barley, onions, white wine, asparagus, green peas, parmesan and mint.
Servings: 4
Cook: 40 mins
Ingredients
- Olive oil – 2 tbsp
- Leeks – 2 Pieces
- Dry white wine or water – 1/2 Glass
- Salt and ground pepper – – To taste
- Vegetable Broth – 600 Milliliters
- Asparagus – 450 Grams
- Green peas – 300 Grams
Directions
- In a large saucepan, heat oil over medium-high heat. Add barley and leeks and cook until soft, 5 to 7 minutes.
- Add wine, cook, until liquid evaporates, about 5 minutes. Add 2 cups of water, bring to a boil, and season with salt and pepper.
- Reduce heat, simmer until liquid is absorbed, about 10 minutes.
- Add broth and cook, stirring occasionally, until the barley is tender, about 10 minutes.
- Add asparagus, cook until tender, about 5 minutes. Add green peas, fry until warmed up.
- Add Parmesan and mint, season with salt and pepper. Garnish with mint leaves and serve immediately.
Enjoy your meal!
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