Barley Risotto With Asparagus Basil And Lemon Recipes

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TOASTED BARLEY AND ASPARAGUS "RISOTTO"

Categories     Tomato     Vegetable     Side     Vegetarian     Parmesan     Barley     Asparagus     Arugula     Spring     Healthy     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10



Toasted Barley and Asparagus

Steps:

  • Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain. (Can be made 1 day ahead. Cover and refrigerate.)
  • Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer barley to bowl. Melt butter in same saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add barley and stir to coat. Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes. Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently. Add 3 cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 45 minutes. Add tomatoes and asparagus; stir until heated through, about 3 minutes. Mix in cheese, arugula and lemon peel. Season with salt and pepper.

12 ounces asparagus, trimmed, cut into 3/4-inch pieces
2 cups pearl barley
3 tablespoons butter
1 cup finely chopped onion
3 large garlic cloves, finely chopped
8 1/2 cups (about) canned vegetable broth
2 cups drained canned diced tomatoes in juice
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel

BARLEY RISOTTO

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8



Barley Risotto image

Steps:

  • In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

BARLEY & BROCCOLI RISOTTO WITH LEMON & BASIL

Barley and broccoli are packed with vitamins to lower cholesterol and regulate your appetite. This vegan, low-calorie supper will keep you fuller for longer

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 45m

Number Of Ingredients 8



Barley & broccoli risotto with lemon & basil image

Steps:

  • Pour a litre of cold water over the barley, cover and leave to soak overnight.
  • The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
  • Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
  • When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil purée, heat very briefly (to retain the fragrance), then spoon into bowls to serve.

Nutrition Facts : Calories 378 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

100g wholegrain pearl barley
2 tsp reduced-salt vegetable bouillon powder
2 tbsp rapeseed oil
1 large leek , chopped
2 garlic cloves
⅔ pack basil
generous squeeze of lemon juice
125g Tenderstem broccoli from a 200g pack

BARLEY & BROAD BEAN RISOTTO

Swap rice for pearl barley to make this broad bean risotto with ricotta and herbs. It's easy to prepare and makes an easy midweek meal that's full of flavour

Provided by Esther Clark

Categories     Dinner, Supper

Time 1h10m

Number Of Ingredients 11



Barley & broad bean risotto image

Steps:

  • Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.
  • Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.

Nutrition Facts : Calories 670 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium

2 tbsp olive oil
1 small onion , finely chopped
2 large garlic cloves , crushed
150g pearl barley
700-800ml hot vegetable stock
250g frozen broad beans , podded, defrosted
1 lemon , zested
1 tbsp finely chopped mint , plus extra to serve
3 tbsp ricotta
1 tbsp finely chopped basil
2 tbsp parmesan or vegetarian alternative, grated, plus extra to serve

SLOW-COOKER ASPARAGUS-BARLEY RISOTTO

Lighten your cooking load and liven up your Easter spread with our easy slow-cooker risotto. This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Have your guests add a squeeze of lemon for an extra pop of brightness.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 11



Slow-Cooker Asparagus-Barley Risotto image

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
  • Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
  • Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups pearled barley
2 sprigs fresh thyme
3 cups low-sodium vegetable broth
1 pound (1 bunch) asparagus, rough stalks trimmed and cut into 1-inch pieces
2/3 cup grated Parmesan
Zest of 1 lemon, plus lemon wedges, for serving
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint

BARLEY RISOTTO WITH ASPARAGUS AND HAZELNUTS

Categories     Citrus     Garlic     Nut     Onion     Vegetable     Vegetarian     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12



Barley Risotto with Asparagus and Hazelnuts image

Steps:

  • 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).
  • 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.
  • Measure cooking liquid and, if necessary, add enough water to bring total to 4 cups, then reserve.
  • 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.
  • Add wine and boil, stirring, until liquid is absorbed, about 1 minute.
  • 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.
  • 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.
  • 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.

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

LEMON ASPARAGUS RISOTTO

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13



Lemon Asparagus Risotto image

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

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