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Barley Risotto with Asparagus and Hazelnuts

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Barley Risotto with Asparagus and Hazelnuts

Barley Risotto with Asparagus and Hazelnuts

amanda

Equipment

  • Electric Stand Mixer

  • Dutch Oven (for sautéing vegetables)

  • Wooden Spoon (standard utensil for stirring)

  • Roux Pot (useful if making a roux to thicken the risotto)

  • Immersion Blender (can be used to blend ingredients smoothly)

  • Food Processor (for chopping asparagus and hazelnuts)

  • High-Speed Hand Mixer (alternative for mixing if a stand mixer is not available)

  • Silicone Spatula (for scraping bowls while cooking risotto)

  • Measuring Cups & Spoons (essential for precise ingredient measurement)

  • Rice Cooker (if using instant barley instead of traditional risotto method)

Ingredients

  • 1 1/2 pounds medium asparagus, trimmed

  • 5 1/2 cups water

  • 1 teaspoon salt

  • 1 medium onion, finely chopped

  • 1/4 teaspoon black pepper

  • 3 tablespoons olive oil

  • 1 1/4 cups pearl barley

  • 1/2 cup dry white wine

  • 1 garlic clove

  • 1 1/4 teaspoons finely grated fresh lemon zest

  • 1 ounce finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving

  • 1/2 cup hazelnuts, toasted and coarsely chopped

Instructions

1

Instruction 1

Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (5 1/2 cups) and 1/2 teaspoon salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor (not a blender, which would require adding liquid).
2

Instruction 2

Add reserved asparagus tips and slices to boiling water and cook, uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted spoon to a sieve, reserving cooking liquid in pan, and rinse under cold water to stop cooking. Drain well and reserve in another bowl.
3

Instruction 3

Measure cooking liquid and, if necessary, add enough water to bring total to 4 cups, then reserve.
4

Instruction 4

Cook onion with pepper and 1/4 teaspoon salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add barley and cook, stirring, 1 minute.
5

Instruction 5

Add wine and boil, stirring, until liquid is absorbed, about 1 minute.
6

Instruction 6

Add 4 cups reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stewlike consistency, 35 to 40 minutes.
7

Instruction 7

Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoon salt using side of a large heavy knife, then add to asparagus in food processor along with zest and purée until smooth.
8

Instruction 8

When barley is cooked, stir in asparagus purée, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute. Stir in cheese, then season with salt and pepper. Serve with hazelnuts and additional cheese on the side.
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