Recipes Main Courses Pasta Rice and Grains Barley Risotto with Asparagus and Peas

Barley Risotto with Asparagus and Peas

Barley Risotto with Asparagus and Peas is rated 4.0 out of 5 by 4.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 4 to 6

Barley makes a hearty stand-in for Arborio rice in this updated version of risotto, which is enriched with two kinds of cheese.

Ingredients:

  • 3 Tbs. olive oil
  • 1 bunch asparagus, ends trimmed, spears cut on the bias into
      1-inch (2.5-cm) pieces
  • Kosher salt and freshly ground pepper, to taste
  • 3/4 cup (4 1/2 oz./140 g) minced shallots
  • 2 tsp. minced garlic
  • 1 1/2 cups (12 oz./375 g) pearl barley
  • 1/2 cup (4 fl. oz./125 ml) dry white wine
  • 6 cups (48 fl. oz./1.5 l) chicken or vegetable broth, warmed
  • 5 oz. (155 g) goat cheese, crumbled
  • 1/2 cup (2 1/2 oz./75 g) peas
  • 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese

Directions:

In an essential pan or a large sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Transfer to a bowl.

Reduce the heat to medium and warm the remaining 2 Tbs. olive oil. Add the shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the barley and cook, stirring occasionally, until toasted, about 3 minutes. Add the wine and cook until it is absorbed. Add 2 cups (16 fl. oz./500 ml) of the broth and cook, stirring constantly, until it is almost completely absorbed, about 10 minutes. Continue adding broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until it is almost completely absorbed before adding more.

When the barley is tender and the risotto is creamy, after about 30 minutes, fold in half of the goat cheese, stirring until creamy and no lumps remain. Fold in the peas, asparagus and Parmigiano-Reggiano, and season with salt and pepper. Add more broth if needed to reach the desired consistency.

Divide the risotto among shallow bowls and top with the remaining goat cheese. Serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen

Rated 4 out of 5 by from Delicious alternative I read the previous reviews and decided to soak the barley in cold water during the day while at work (~9 hours). If you do this extra step, the cooking time shrinks to less than 30 mins. Also, I didn't have peas on hand so I substituted it with soy beans, which turned out even better, I think. Oh! and I didn't add the white wine since I didn't have any but it still turned out great! My kids loved it!
Date published: 2015-03-05
Rated 5 out of 5 by from Rice works with this too Excellent. I used rice instead of barley and a lot less goat cheese and it was superb.
Date published: 2014-04-19
Rated 3 out of 5 by from Labor intensive This took way longer than 30 min to cook and standing at the stove the entire time! I usually find shallots to be quite strong so I didn't put in 3/4 C, maybe 1/3 C. and two cloves of pressed garlic. Unfortunately, t felt it needed the entire amount called for to have much flavor (a lot of barley!) and is missing something else because it's a bit bland. I'd be interested to know it someone else perked this up a bit!
Date published: 2014-04-10
Rated 4 out of 5 by from Good vegetarian meal Saw this in the Feb catalog and thought I'd try it as I had everything on hand. Well, I thought I did but found no goat cheese in the fridge. Took longer than 30 minutes to soften the barley but delicious! Served with a salad for dinner with a glass of Pinot noir. Next time might try cooking it in a pressure cooker
Date published: 2014-02-07
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