4.0 from 6 votes
Barley Risotto with Asparagus, Basil, and Lemon
This Barley Risotto with Asparagus, Basil, and Lemon is a bright and healthy spring dish- made with 100% whole grains and a special trick that cuts the cooking time of barley in half!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 385 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 cup pearl barley soaked overnight
- 4 cups chicken stock/broth or vegetable broth
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 onion diced
- 2 cloves garlic minced
- salt and pepper to taste
- 1 lb. asparagus washed, trimmed, and cut into 2-inch pieces
- 1/2 cup fresh basil chopped, plus more for garnish
- zest of one lemon plus wedges for serving
- 1/2 cup shredded Parmesan cheese plus more for serving
Instructions
- Drain and rinse the soaked barley; set aside.
- Heat chicken broth (4 cups) in a medium pot until hot.
- Melt oil (2 tablespoons) and butter (2 tablespoons) in another, large pot over medium heat.
- Add onion; sauté until tender (about 5 minutes).
- Add garlic to the onion; sauté for one minute, or until fragrant.
- Add the barley to the garlic and onion; stir to coat.
- Add one cup (or ladleful) of the broth to the barley mixture and stir. Allow the liquid to be absorbed, stirring occasionally. Once the liquid has been absorbed, add another ladleful and repeat the process.
- When you add the last ladleful of broth, add the asparagus to the pot and season with salt and pepper. Cook for a couple of minutes, until asparagus turns bright green and is crisp-tender.
- Once the last liquid has been absorbed, turn off the heat and stir in the basil, lemon zest, and parmesan cheese.
- Serve hot with extra basil, cheese, and lemon slices.
Cup of Yum
Notes
- Soaking the barley overnight will reduce cooking time by half. Just cover 1 cup of barley with water in a bowl or container, and refrigerate overnight or until you are ready to cook (at least 12 hours is desirable).
- For a vegan version, make sure to use vegetable broth and omit the parmesan cheese.
- Traditional parmesan cheese may not be suitable for a strict vegetarian diet because it contains animal rennet. Look for a suitable vegetarian substitute, such as a parmesan made with plant rennet.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Calories
385kcal
(19%)
Carbohydrates
48g
(16%)
Protein
13g
(26%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
24mg
(8%)
Sodium
1119mg
(47%)
Potassium
618mg
(18%)
Fiber
11g
(44%)
Sugar
4g
(8%)
Vitamin A
1288IU
(26%)
Vitamin C
26mg
(29%)
Calcium
218mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 385
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 24mg | 8% |
| Sodium | 1119mg | 47% |
| Potassium | 618mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 1288IU | 26% |
| Vitamin C | 26mg | 29% |
| Calcium | 218mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.