CHEF JEFF — ONE BYTE AT A TIME: Spring Barley Risotto

This healthy dish fits nicely during National Nutrition Month.

Spring Barley Risotto

2 tablespoons olive oil

1 cup pearled barley

2 leeks, white and light-green parts only, thinly sliced

½ cup dry white wine

2 cups water

Coarse salt and freshly ground pepper

1 14½-ounce can vegetable broth

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 10-ounce box frozen peas, defrosted

¼ to ½ cup freshly grated Parmesan cheese

¼ cup thinly sliced mint leaves, plus leaves for garnish

Heat oil in saucepan. Add barley, leeks; cook until leeks begin to soften. Add wine; cook until evaporated. Add water; bring to boil. Season with salt, pepper. Reduce heat; simmer until liquid is absorbed. Add broth. Cook, stirring occasionally, until barley is tender, creamy. Add asparagus; cook until tender. Stir in peas until heated through. Add cheese and mint; season with salt, pepper. Garnish with mint leaves.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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