Ingredients
- 2 tablespoons olive oil
- 1 large leek, (white and pale green parts only) finely chopped
- 1 fennel bulb, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 1/2 cups pearl barley
- 7 cups vegetable stock
- Pinch of saffron threads
- 10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
- 1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained
- 1/2 pound baby spinach, trimmed and cut into chiffonade
- 1/4 cup freshly grated Parmesan cheese
Directions
Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By Kayallison
Asheville, NC
on March 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This new take on risotto gives all the flavor with none of the guilt! It's delicious and healthy. Barley has lots of fiber and is a healthy alternative to arborio rice. Try it!
By special p
Pelham, AL
on June 18, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tasted wonderful. I made 1/2 the recipe and I think it made more than 4 servings.
By atreiter_609428
newton, MA
on July 08, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was intrigued by the idea of a barley risotto. Being of an Italian origin, Milanese - to be specific the idea of using barley was new. Barley for me was an Eastern European Jewish connotation. I tried it for dinner with asparagus and mushrooms (didn't have lima beans... and the results were superb. Two comments: The saffron was crucial and should not be omitted and I added some white whine in the beginning - which also gave some accent.
Read all 3 reviews