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Asparagus, Pea and Barley Risotto

Recipe for Asparagus, Pea and Barley Risotto:

Difficulty: Easy
Prep Time: 10 minutes
Cooking time: 55 minutes
Serves: 6

Ingredients

1 bunch asparagus, washed and trimmed of tough ends
2 Tablespoons butter
¾ cup diced onion
2 cloves garlic, minced
1 cup pearl barley
1 teaspoon salt
3 cups low sodium and low fat chicken broth
½ teaspoon dried thyme leaf
1 cup frozen peas
1 Tablespoon lemon juice
3 Tablespoons chopped green onions
1 Tablespoon minced parsley
½ cup grated Parmesan cheese
½ teaspoon black pepper

Instructions:

1. Boil asparagus in salted water (2 teaspoons salt to 2 quarts of water) until al dente.  Remove from boiling water and plunge immediately into ice water.  When cold, remove, drain, dice into ½ inch pieces, and reserve.
2. In a large sauce pot over medium heat, sauté onion in butter.  When the onions are soft and translucent, add garlic and cook for 2 more minutes.
3. Add barley, salt, broth, and thyme.  Bring to a boil, reduce heat to a simmer, cover, and cook until the barley is tender and the liquid is absorbed (about 40 minutes).
4. Fold in reserved asparagus and peas.  Heat for 3 minutes.  Stir-in remaining ingredients and serve.  

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