By DANA SPARKS
Mayo Clinic News Network
This is a great side dish and best with seasonal vegetables. Try butternut squash, carrots, peppers or summer squash.
BARLEY RISOTTO WITH ASPARAGUS
- 1 teaspoon olive oil
- 1 cup finely diced onion
- 3 cups cooked barley
- 1 tablespoon minced garlic
- 2 cups low-sodium chicken stock
- 1 cup white wine
- 3 cups sliced crimini mushrooms
- 2 cups chopped asparagus
- 2 cups cherry tomatoes, halved
- 1½ tablespoons chopped fresh thyme
- ½ cup finely grated Parmesan cheese
- ½ cup half-and-half
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Heat a medium saute pan over medium-high heat. Add the oil and spread around pan. Add the onion and saute until soft. Add the cooked barley and garlic to the pan. Pour in ½ cup of the chicken stock, stirring continuously. Once all the liquid is absorbed, add in ½ cup of the white wine, stirring continuously until all the liquid is absorbed. Continue the same process, adding ½ cup of chicken stock followed by ½ cup of wine, until ½ cup of chicken stock remains. Add the mushrooms, asparagus, tomatoes and thyme. Cook until the vegetables have softened, then add the last ½ cup of chicken stock. Once all the liquid is absorbed, add the Parmesan cheese, half-and-half, salt and pepper. Reduce heat to low and stir to combine.
Nutritional information per serving: 185 calories; 4 g total fat; 2 g saturated fat; 0 g transfat; 1 g monounsaturated fat; 10 mg cholesterol; 248 mg sodium; 26 g total carbohydrate; 4 g dietary fiber; 4 g total sugars; 7 g protein.