Barley Risotto With Asparagus And Mushrooms Recipes
BARLEY RISOTTO WITH ASPARAGUS AND MUSHROOMS
Make and share this Barley Risotto With Asparagus and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegan
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the oil over medium heat.
- Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
- Add the barley and stir to coat with oil.
- Add the thyme and wine and stir gently until the liquid is absorbed.
- Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
- Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.
Nutrition Facts : Calories 288.6, Fat 7.7, SaturatedFat 1.1, Sodium 17.3, Carbohydrate 44.6, Fiber 9.6, Sugar 2.4, Protein 8.2
TOASTED BARLEY AND ASPARAGUS "RISOTTO"
Categories Tomato Vegetable Side Vegetarian Parmesan Barley Asparagus Arugula Spring Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain. (Can be made 1 day ahead. Cover and refrigerate.)
- Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer barley to bowl. Melt butter in same saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add barley and stir to coat. Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes. Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently. Add 3 cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 45 minutes. Add tomatoes and asparagus; stir until heated through, about 3 minutes. Mix in cheese, arugula and lemon peel. Season with salt and pepper.
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VEGAN BARLEY RISOTTO WITH ASPARAGUS AND MUSHROOMS
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5/5 (6)Category Main DishCuisine Soy Free, Tree Nut Free, VeganTotal Time 50 mins
- Add the oil to a large, deep skillet or roomy pot (one that comes with a lid) over medium heat. Add the shallots and cook for 2 minutes, stirring often, or until the shallots are clear. Add the garlic and mushrooms, along with a generous pinch of salt. Cook, stirring often, until the mushrooms are tender and reduced in size and have released their juices (about 5-7 minutes).
- Add the barley to the skillet and stir everything well. Add the white wine. Cook, stirring every now and then, until the wine has been absorbed (3-5 minutes). Add 2 cups of broth to the skillet. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Allow the barley to simmer for 20 minutes.
- Stir the barley, then add the remaining cup vegetable broth. Cover the pot and cook for another five minutes. Uncover and fold in the asparagus. Cover and cook for 5 more minutes.
- Taste the risotto; the asparagus should be tender and the barley should be toothsome but tender, too. If the meal needs a little more time (this may be true if your asparagus stalks are thick), stir in an extra splash of broth before covering the skillet again and giving it an extra five minutes. When the dish is ready, stir in the nutritional yeast and lemon juice, along with salt and pepper to taste.
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