Barley Risotto With Asparagus and
5 cups of broth -- I used turkey stock that I made after Thanksgiving but you could use low-sodium vegetable or chicken broth
2 Tbsp EVOO
1 large yellow onion, finely chopped
1 large clove garlic, finely chopped
1 1/2 cups barley
1 pound asparagus, cut diagonally into 1-inch pieces
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup grated
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.
Add the barley and cook, stirring, for 2 minutes. Stir in the
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.
Remove from heat, season with the salt and pepper, and stir in the goat cheese. Spoon into individual bowls.