BARLEY RISOTTO WITH ASPARAGUS, BASIL, AND LEMON

Barley Risotto with Asparagus, Basil, and Lemon image

Provided by @MakeItYours

Number Of Ingredients 11

1 cup pearl barley (soaked overnight)
4 cups chicken stock/broth (or vegetable broth)
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 onion (diced)
2 cloves garlic (minced)
salt and pepper (to taste)
1 lb. asparagus (washed, trimmed, and cut into 2-inch pieces)
1/2 cup fresh basil (chopped, plus more for garnish)
zest of one lemon (plus wedges for serving)
1/2 cup shredded parmesan cheese (plus more for serving)

Steps:

Drain and rinse the soaked barley; set aside.
Heat chicken broth (4 cups) in a medium pot until hot.
Melt oil (2 tablespoons) and butter (2 tablespoons) in another, large pot over medium heat.
Add onion; sauté until tender (about 5 minutes).
Add garlic to the onion; sauté for one minute, or until fragrant.
Add the barley to the garlic and onion; stir to coat.
Add one cup (or ladleful) of the broth to the barley mixture and stir. Allow the liquid to be absorbed, stirring occasionally. Once the liquid has been absorbed, add another ladleful and repeat the process.
When you add the last ladleful of broth, add the asparagus to the pot and season with salt and pepper. Cook for a couple of minutes, until asparagus turns bright green and is crisp-tender.
Once the last liquid has been absorbed, turn off the heat and stir in the basil, lemon zest, and parmesan cheese.
Serve hot with extra basil, cheese, and lemon slices.