Vegetarian

Barley Mushroom Asparagus Risotto is for Dinner.

Barley Mushroom Asparagus Risotto takes 10 minutes to prepare.

Barley Mushroom Asparagus Risotto takes 45 minutes to cook.

Barley Mushroom Asparagus Risotto makes 24 servings.

The ingredients for Barley Mushroom Asparagus Risotto are:

12 oz fresh asparagus spears
2 C. uncooked barley
1/2 stick I Can't Believe It's Not Butter
2 cups finely chopped onion
6 cloves fresh garlic, pressed and finely chopped
3 cups sliced mushrooms (a variety - i used half baby bella and half shiitake)
6 - 8 cups vegetable broth and/or vegetarian "chicken" broth
1 can diced tomatoes with onions
1 cup parmesan cheese, finely grated
2 tsp grated lemon zest

Here is how you make Barley Mushroom Asparagus Risotto:

In advance, steam or boil the asparagus just until the color changes (should remain crisp), then plunge into ice water to cool. Chop into 1-inch pieces and set aside (can be done a day ahead).In large skillet, heat uncooked barley over high heat, stirring frequently, to toast. Barley will change color and become aromatic. When golden brown, remove from heat and place in bowl. Set aside.In the same large skillet, melt the I Can't Believe It's Not Butter, then add the onion and garlic. Sautee until just softened. Reduce heat to low and keep large skillet on the stove.Remove about 1/4 of the onion/garlic/butter mixture to a separate smaller pan on high and add the mushrooms, stirring frequently to sautee until the mushrooms are cooked. Remove mushrooms to a separate bowl and set aside.In larger skillet, return heat to medium-high. Stir in the toasted barley and continue stirring until thoroughly coated. Add 2 cups of the vegetable broth and stir until mixed. Simmer, stirring frequently, until the broth is absorbed. Add 2 more cups of the broth and continue cooking until the broth is absorbed. Add 2 more cups and continue cooking until most of the broth is absorbed.Taste test for texture - the barley shouldn't be too soft or too hard. If it's too hard, add one more cup of broth and continue cooking until it's absorbed, then test again. If needed, add one more cup of broth and cook until absorbed.Stir in the asparagus, mushrooms, and tomatoes and continue heating until heated through. Remove from heat and stir in the parmesan cheese and lemon zest until completely mixed. Makes about 24 1/2 cup servings.Number of Servings: 24Recipe submitted by SparkPeople user KGOELLER.

The nutritional information for Barley Mushroom Asparagus Risotto is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 110.9

• Total Fat: 2.8 g
• Cholesterol: 3.3 mg
• Sodium: 282.9 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 3.4 g
• Protein: 4.3 g

The dietary needs meet for Barley Mushroom Asparagus Risotto is Vegetarian