Ingredientes para Barley Risotto With Asparagus And Shiitakes
- 1 lb asparagus
- 4 cups reduced sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- 2 scallions, chopped
- 8 ounces fresh shiitake mushrooms, sliced
- 1 cup quick-cooking barley
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- fresh oregano
- 1 teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
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Cómo preparar Barley Risotto With Asparagus And Shiitakes
- Snap off the ends of 1 pound of asparagus stalks.
- Peel the asparagus stalks with a vegetable peeler.
- Cut the asparagus into 1 1/2-inch lengths.
- Steam the asparagus until just tender, about 3 minutes. Set aside.
- In a saucepan or microwave, bring 4 cups of vegetable broth to a simmer and keep warm.
- Heat 2 tablespoons of olive oil in a heavy, wide pan over medium heat.
- Add 2 chopped scallions and 8 ounces of sliced shiitake mushrooms. Cook, stirring occasionally, until tender, 3 to 4 minutes.
- Add 1 cup of quick-cooking barley and stir for 1 minute.
- Add 1/2 cup dry white wine and stir until evaporated, about 1 minute.
- Add 1/2 cup of the hot broth to the barley and stir frequently until most of the liquid is absorbed.
- Continue cooking, adding 1/2 cup of hot broth at a time, and stirring frequently, until the barley is tender and the mixture has a slightly saucy consistency (about 10 minutes).
- Remove from the heat and stir in 1/2 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 teaspoon garlic powder, and the reserved asparagus.
- Season generously with salt and pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
14g
Fat
14g
Carbs
14g
