====== Barley Risotto with Asparagus and Parmesan ======

  *3 - 15 oz vegetable or low sodium chicken broth
  *2 Tbsp olive oil
  *1 large onion - finely chopped
  *1 large garlic clove - finely chopped
  *1 1/2 cup barley
  *1 cup dry white wine
  *2 carrots - peeled and diced
  *1 lb asparagus - cut diagonally in 1" pieces
  *1/2 tsp kosher salt
  *1/4 tsp black pepper
  *1/2 cup (2 oz) grated parmesan

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  - Warm broth in small saucepan over low heat
  - Heat oil in large saucepan (3 3/4 qt). Add onion and cook stirring occasionally until soft, approximately 5 min.
  - Add garlic and cook 1 min.
  - Add barley and cook, stirring, for 2 min.
  - Stir in wine and cook until absorbed, about 3 min.
  - Add broth, 1/2 cup at time and stir occasionally until absorbed, about 2-3 min.
  - After last addition add carrots and cook for 10 min.
  - Add asparagus and cook for 20 min until asparagus is tender and all broth is absorbed.
  - Remove from heat and season with salt and pepper. Stir in parmesan.

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  Serves: 4        Total cook time: 1 hour
  Source: Real Simple May 2007
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{{tag>food vegetarian}}