Barley Risotto With Asparagus and Parmesan

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 477 calories
    • Calories 23 calories from fat
    • Fat 12 g
    • Sat Fat 0 g
    • Cholesterol 10 mg
    • Sodium 648 mg
    • Protein 15 g
    • Carbohydrate 71 g
    • Sugar 8 g
    • Fiber 16 g


  1. Check 5cups low-sodium vegetable or chicken broth
  2. Check 2tablespoons olive oil
  3. Check 1 large yellow onion, finely chopped
  4. Check 1 large clove garlic, finely chopped
  5. Check 1 1/2cups barley
  6. Check 1cup dry white wine (such as Sauvignon Blanc)
  7. Check 1pound asparagus, cut diagonally into 1-inch pieces
  8. Check 1/2teaspoon kosher salt
  9. Check 1/4teaspoon black pepper
  10. Check 1/2cup (2 ounces) grated Parmesan


  1. Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more.
  2. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.
  3. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed.
  4. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.