Video: Barley Risotto with Asparagus

Barley Risotto with Asparagus

For 8 people

Tip: This dish is best with seasonal vegetables. Try summer squash, butternut squash, carrots, or peppers.

1. Add 1 teaspoon of olive oil.
2. Sauté 1 cup finely diced onion.
3. Add 3 cups cooked barley.
4. Add 1 tablespoon of minced garlic.
5. Add 1/2 cup low sodium chicken broth.
6. Stir continuously until liquid is absorbed.
7. Add 1/2 cup white wine.
8. Alternate 1 cup broth and 1/2 cup wine.
9. Add 3 cups sliced button mushrooms.
10. Add 2 cups chopped asparagus.
11. Add 2 cups halved cherry tomatoes.
12. Add 1 1/2 tablespoons chopped fresh thyme.
13. Cook until tender.
14. Add 1/2 cup of final chicken broth.
15. Add 1/2 cup grated Parmesan cheese.
16. Add 1/2 cup of half and half cream.
17. Add 1/4 teaspoon of ground black pepper.
18. Add 1/2 teaspoon kosher salt.
19. Reduce heat to low.
20. Stir to combine.

Created by the Executive Wellness Chef and Registered Dietitians of the Mayo Clinic Healthy Living Program.