Barley Risotto With Asparagus And Mushrooms

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 lb thin asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
• 8 ounces mushrooms, cut into 1/4-inch slices
• 3 garlic cloves, minced
• 1 cup pearl barley
• 1 teaspoon minced fresh thyme (or 1/4 t. dried)
• 1/2 cup dry wine
• 3 cups hot vegetable broth (or more)
• salt
• freshly ground black pepper

Recipe

• 1 in a large saucepan, heat the oil over medium heat.
• 2 add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
• 3 add the barley and stir to coat with oil.
• 4 add the thyme and wine and stir gently until the liquid is absorbed.
• 5 add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
• 6 add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.