Barley Asparagus Risotto

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs asparagus, cut on bias in 2 inch pieces
• 5 cups vegetable broth
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 1/2 cups barley
• 1 cup wine (pinot grigio)
• sea salt
• fresh ground black pepper
• 4 ounces arugula

Recipe

• 1 warm the broth in a saucepan over low heat.
• 2 in a large saute pan heat the oil over med-high heat. saute onion and garlic (careful not to scorch the garlic).
• 3 add the barley and cook, stirring constantly, for about 2 - 3 minutes.
• 4 add the wine and cook until the liquid is absorbed. add the broth, about 1/2 cup at a time, stirring occasionally and waiting until it absorbed before adding more.
• 5 meanwhile, in a saute pan, heat 2 tbsp olive oil. saute the asparagus until bright green and slightly tender, about 3-4 minutes. stir in arugula.
• 6 once the broth is completely absorbed in the risotto, add the asparagus, season with salt and pepper.
• 7 serve.
• 8 option: (for non-vegan): stir in 3/4 cup freshly grated parmesan cheese, just before serving.