Barley risotto with asparagus

Barley risotto with asparagus

Serves 8

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

1. Add 1 teaspoon olive oil.
2. Saute 1 cup finely diced onion.
3. Add 3 cups cooked barley.
4. Add 1 tablespoon 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 another 1 cup broth and 1/2 cup wine.
9. Add 3 cups sliced crimini 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 softened.
14. Add final 1/2 cup chicken stock.
15. Add 1/2 cup grated Parmesan cheese.
16. Add 1/2 cup half-and-half.
17. Add 1/4 teaspoon 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 at the Mayo Clinic Healthy Living Program.