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Asparagus Barley Risotto takes 15 minutes to prepare.

Asparagus Barley Risotto takes 60 minutes to cook.

Asparagus Barley Risotto makes 4 servings.

The ingredients for Asparagus Barley Risotto are:

1 cup Barley, pearled, raw
1 tbsp Extra Virgin Olive Oil
3 T Butter Land O Lakes Light Butter w/Canola oil
1/4 cup Parmesan Cheese, grated
1 medium (2-1/2" dia) Onions, raw
3 T Vermouth, dry or white wine
1 tbsp Mirin
1/8 teaspon Nutmeg, ground
1/2 pound Asparagus, fresh, trimmed and sliced into 2 inch bits
2 tbsp Fat free half and half
3 C chicken broth or stock plus 2 C water

Here is how you make Asparagus Barley Risotto:

Heat 3 cups chicken stock with 2 cups water. Trim and cut asparagus into 2 inch strips. Blanch asparagus for 2 minutes. Rinse in cold water. Saute chopped onion in 1T olive oil until translucent. Stir in uncooked barley for 3 minutes. Add vermouth and mirin. Stir in one cup of broth until absorbed. Repeat with two to four more cups of liquid until barley is tender. Add nutmeg and aspargus. Heat for two minutes then add everything else. Serve right away.Serving Size:?4 1-cupish servings

The nutritional information for Asparagus Barley Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 407.6

• Total Fat: 12.2 g
• Cholesterol: 14.5 mg
• Sodium: 483.3 mg
• Total Carbs: 55.4 g
• Dietary Fiber: 9.5 g
• Protein: 14.0 g