Asparagus pearl barley risotto

I conjured up this tasty rice dish with ingredients in the fridge and cupboard. It’s tasty and simple to make. Pearl barley is a healthy wholegrain and is a great substitute for risotto rice. It brings earthy, nutty flavours and adds wonderful texture with a bit of bite.

The vibrant, green asparagus has a satisfying crunch with a striking and fresh flavour. The creme fraiche and cheese add a layer of richness, but these ingredients can be left out to make the dish vegan friendly. And the soft cooked mushrooms on top balance out the crunchy textures.

This dish is cooked using the same method as risotto. It’s a great meal to make one evening after work.

Asparagus pearl barley risotto

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 160g pearl barley
  • 500ml vegetable stock
  • 8 asparagus spears
  • 3 closed cup mushrooms
  • A knob of butter
  • 1 dessert spoon of creme fraiche
  • A handful of mature cheddar cheese, grated
  • Plenty of seasoning

Preparation time: 5 minutes
Cooking time: 40 minutes
Serves 2

Method

  1. Pour the oil into a large frying pan and put on a medium heat.
  2. Add the onion and fry for 5 minutes, or until it has softened.
  3. Pour in the pearl barley and mix in well with the onion. Cook for a further 5 minutes.
  4. Meanwhile, cut off the woody ends of the asparagus spears and chop each spear into thirds.
  5. Turn the pan down to a low heat and add a ladleful of stock to the pan, stirring occasionally. When the stock has been absorbed by the barley, add another ladleful and repeat the process.
  6. Put the chopped asparagus into the pan and stir in with the mixture. Add the next ladleful of stock as before, and continue this process until all of the stock has been added. This should take about 30 minutes.
  7. While the risotto is cooking, add the butter to a small pan and put it on a medium heat. Chop the mushrooms into thin slices and add them to the pan. Cook for 7-10 minutes, until the mushrooms start to brown. Set aside.
  8. When all of the stock has been absorbed by the barley, give a grain or two a taste. It should be fairly softer, but with a bit of bite. If it’s not quite ready, add a splash of water and wait for that to absorb, for a further 5 minutes or so.
  9. When the barley is ready, take the pan off the heat and season well. Mix in the creme fraiche and cheese and serve in large bowls with the mushrooms arranged on top.
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