Video: 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.