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barley-asparagus "risotto"




Source of Recipe


weight watchers


Recipe Introduction


Our spring risotto is just as delicious as those made with traditional arborio rice, but much less labor intensive.




List of Ingredients





2 tsp olive oil
1 medium onion(s), minced
1 cup uncooked barley, use quick-cooking pearl variety
3 cup fat-free chicken broth, or vegetable broth
1/2 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup chives, fresh, sliced
1 1/2 Tbsp balsamic vinegar
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 Tbsp grated Parmesan cheese




Recipe



Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring about 1 minute more.


Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with Parmesan and serve. Yields about 1 cup per serving.