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Barley Risotto With Asparagus And Shiitakes Recipe

Elevate your weeknight dinner with this vibrant and flavorful Barley Risotto! This high-fiber, low-cholesterol recipe, inspired by Eating Well, is packed with earthy shiitakes, tender asparagus, and creamy barley. We've taken the original recipe and amped up the flavor with fresh herbs and spices, creating a satisfying vegetarian dish that's quick and easy to make. Feel free to add grilled scallops or chicken for a protein boost. Using quick-cooking barley is key for perfect results!

Prep Time 15 mins
Cook Time 35 mins
Calories 314.9 kcal
Protein 28g
Rating 4.0 (1 Reviews)
Barley Risotto With Asparagus And Shiitakes 111

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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
  • 0 fresh oregano
  • 1 teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped

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How to Make Barley Risotto With Asparagus And Shiitakes

  1. Snap off the ends of 1 pound of asparagus stalks.
  2. Peel the asparagus stalks with a vegetable peeler.
  3. Cut the asparagus into 1 1/2-inch lengths.
  4. Steam the asparagus until just tender, about 3 minutes. Set aside.
  5. In a saucepan or microwave, bring 4 cups of vegetable broth to a simmer and keep warm.
  6. Heat 2 tablespoons of olive oil in a heavy, wide pan over medium heat.
  7. Add 2 chopped scallions and 8 ounces of sliced shiitake mushrooms. Cook, stirring occasionally, until tender, 3 to 4 minutes.
  8. Add 1 cup of quick-cooking barley and stir for 1 minute.
  9. Add 1/2 cup dry white wine and stir until evaporated, about 1 minute.
  10. Add 1/2 cup of the hot broth to the barley and stir frequently until most of the liquid is absorbed.
  11. 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).
  12. 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.
  13. Season generously with salt and pepper to taste.
  14. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

14g

Fat

14g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Mushroom Recipes European Italian Mediterranean Healthy Vegetarian Spring Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Side Dishes Vegetables Easy Beginner Cook Vegetarian Grains Dietary One Dish Meal Pasta Rice And Grains Asparagus 3 Steps Or Less