Best Spring Barley Risotto Recipes

Spring Barley Risotto image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

2 tablespoons olive oil
1 cup pearled barley
2 leeks, white and light-green parts only, thinly sliced
1/2 cup dry white wine, or water
Coarse salt and freshly ground pepper
14 1/2 ounces vegetable broth
1 bunch asparagus (about 1 pound), trimmed and cut on bias into 2-inch pieces
1 box (10 ounces) frozen peas, defrosted
1/2 cup fresh grated Parmesan
1/4 cup thinly sliced mint leaves, plus small leaves for garnish

Steps:

In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.

Risotto-Style Barley with Spring Greens image

Yield Serves 6

Number Of Ingredients 12

Nonstick vegetable oil spray
2 large leeks (white and pale green parts only), chopped
1 fennel bulb, finely chopped (about 1 1/2 cups)
1 teaspoon dried thyme
2 cups pearl barley
6 1/2 cups canned low-salt chicken broth
1/2 teaspoon saffron threads
1 1/2 cups frozen baby lima beans, thawed
1 6-ounce package fresh baby spinach, trimmed, thinly sliced
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Fresh basil sprigs

Steps:

Generously spray heavy large pot with nonstick spray. Place pot over medium-high heat. Add half of leeks and half of fennel to pot. Sauté until vegetables are tender, about 5 minutes. Stir in thyme, then barley. Add 2 1/2 cups broth and saffron. Simmer until liquid is almost absorbed, stirring frequently, about 10 minutes. Add remaining leeks, fennel and 4 cups broth. Bring to simmer. Reduce heat to medium-low and cook until barley is tender and mixture is creamy, stirring often, about 30 minutes.
Meanwhile, cook lima beans in large saucepan of boiling salted water until tender but still bright green, about 3 minutes. Drain.
Add lima beans, spinach, Parmesan cheese and chopped basil to barley and stir to blend. Season with salt and pepper. Transfer mixture to 6 shallow bowls. Garnish with basil sprigs and serve.