BARLEY RISOTTO WITH ASPARAGUS AND HAZELNUTS

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Barley Risotto with Asparagus and Hazelnuts image

Categories     Citrus     Garlic     Nut     Onion     Vegetable     Vegetarian     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

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

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.

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