Barley Risotto With Asparagus and Mushrooms

(from saymyname’s recipe box)

Source: In '1,000 Vegan Recipes' by Robin Robertson

Serves 4 people

Categories: Main Dish, Vegetarian

Ingredients

  • 2 tablespoons olive oil
  • 1/2 lb thin asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
  • 8 ounces white 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 white wine
  • 3 cups hot vegetable broth (or more)
  • salt
  • freshly ground black pepper

Directions

  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.

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