CHEF JEFF — ONE BYTE AT A TIME: Spring Barley RisottoThis healthy dish fits nicely during National Nutrition Month.
By: Herald Staff Report,
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.
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