Barley Risotto With Asparagus And Shiitakes Recipe

Ingredients for Barley Risotto With Asparagus And Shiitakes

• 1 pound asparagus
• Reduced Sodium Vegetable Broth
• Extra Virgin Olive Oil
• Scallion
• Shiitake Mushrooms
• 1 cup quick-cooking barley
• Dry White Wine
• Parmesan Cheese
• Fresh Oregano
• 1 teaspoon garlic powder
• Salt & Freshly Ground Black Pepper

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!