Asparagus and Barley Risotto

by Wellness Editor – MH

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: 4 servings.


  • 1 cup pearled barley
  • 2 leeks, sliced
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 10 oz frozen peas, thawed
  • 2 cup water
  • 14.5 oz vegetable broth
  • ½ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • ¼ cup mint, thinly sliced

• Heat oil over medium heat in a large saucepan. Add barley and leeks, season
with salt and pepper, and cook for 5 to 7 minutes until softened. Add water and
bring to a boil. Reduce heat and simmer until the barley absorbs the liquid.
• Add vegetable broth, stir occasionally and cook until barley is tender. Add
asparagus and cook until tender. Stir in peas until they are heated. Add parmesan
and mint, stir to combine.



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