Saturday, October 20, 2007

Recipe of the Week

I was flipping the pages of my old Real Simple Magazine from May 2007 and found this recipe:

barley risotto with asparagus and Parmesan

5 cups low-sodium vegetable or chicken broth
2 tablespoons olive oil
1 large yellow onion, finely chopped
1 large clove garlic, finely chopped
1 1/2 cups barley
1 cup dry white wine (such as Sauvignon Blanc)
1 pound asparagus, cut diagonally into 1-inch pieces
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan

Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute or more. Add barley and cook, stirring, for 2 minutes. Stir in the wine and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with salt and pepper, and stir in the Parmesan. Spoon into individual bowls.

No comments:

Thoughts from a person living a creative life.