Side Dish

Pearl Barley Risotto w/Scallions, Asparagus and Peas is for Side Dish.

Pearl Barley Risotto w/Scallions, Asparagus and Peas takes 8 minutes to prepare.

Pearl Barley Risotto w/Scallions, Asparagus and Peas takes 32 minutes to cook.

Pearl Barley Risotto w/Scallions, Asparagus and Peas makes 6 servings.

The ingredients for Pearl Barley Risotto w/Scallions, Asparagus and Peas are:

2 tbsp olive oil, divided
6 medium scallions, thinly sliced
2 medium shallots, minced
4 cups low-sodium chicken broth
1.5 cup water, divided
1.5 cups pearled barley
12 oz asparagus, trimmed & sliced 1/2-inch thick on the bias
1/4 cup frozen peas
1/4 cup fresh basil, thinly sliced
1/4 cup fresh Italian parsley, finely chopped
1 tsp lemon zest
Kosher salt & fresh ground black pepper to taste

Here is how you make Pearl Barley Risotto w/Scallions, Asparagus and Peas:

Heat 1 tbsp olive oil in a medium pot over medium heat. When it shimmers, add scallions & shallots, cook until translucent, about 2 minutes.Add broth, 1 cup water & barley & bring to a simmer. Reduce heat to medium-low & simmer, stirring occasionally, until liquid is almost completely absorbed & barley is just tender, about 25 minutes.Add 1/2 cup water, asparagus & peas; & cook, stirring, until barley is tender, about 5 more minutes.Stir in herbs, zest & remaining 1 tbsp olive oil. Season with salt & pepper, to taste, serve immediately. makes 6 1.5 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user NVR2HEALTHY.

The nutritional information for Pearl Barley Risotto w/Scallions, Asparagus and Peas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 277.5

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 97.3 mg
• Total Carbs: 49.5 g
• Dietary Fiber: 11.0 g
• Protein: 10.0 g