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Barley Risotto with Asparagus and Lemon
Created by paullois, Tuesday, 19 October 2010
none
Description A metabolism booster recipe from Jillian Michaels\'.
Ingredients
At a glance
Cuisine
Italian
Main Ingredient
Cooking Method
Steam
Difficulty
Easy
Course/Dish
Casserole
Makes
4
  • 1 pound asparagus
  • 1 tablespooon olive oil
  • 2 cups thinly sliced leeks (white & green parts)
  • 1 cup pearled barley
  • 1/2 cup dry white wine
  • 1/2 teaspooon salt
  • 3 tablespoons grated Parmesan cheese (plus 4 tablespoons to sprinkle over each serving)
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice, or to taste
  • 1/4 cup thinly sliced fresh mint leaves
  • 1/8 teaspoon freshly ground white or black pepper, or to taste
Methods/steps
  1. Prepare a bowl of ice water.
  2. Trim and discard the stems of the asparagus (or save ends for veggie broth).
  3. Cut the asparagus into 1-inch lengths. Set the tips aside.
  4. Place the sliced stems into a microwave-safe bowl with a cover. Microwave on high until the asparagus is bright green and just tender, about 2 minutes.
  5. Immediately plunge the asparaus into ice water to stop cooking.
  6. When cool, drain, and set aside with the tips.
  7. In a large saucepan, heat the olive oil over medium heat.
  8. Add leeks and cook, stirring occasionally, until softened, about 3 minutes.
  9. Add the barley and stir to coat with oil.
  10. Cook, stirring occasionally, for 2 minutes.
  11. Stir in the wine and cook until it is absorbed.
  12. Stir in 2 cups of water and bring to a simmer.
  13. Cover and simmer very gently until the water is absorbed and the barley is tender (35-45 minutes).
  14. If the water is absorbed but the barley is not yet tender, stir in up to 1 cup water, cover, and cook until absorbed.
  15. Stir in the reserved asparagus and salt.
  16. For the next 5 to 10 minutes, gradually stir in 1 cup water.
  17. The barley should be creamy and tender.
  18. Remove the pan from the heat and stir in 3 tablespoons Parmesan, lemon zest, lemon juice, mint leaves and pepper.
  19. Add more lemon juice and pepper to taste.
  20. Divide the barley among four bowls.
  21. Sprinkle 1 teaspoon Parmesan over each bowl and serve.
Additional Tips
Haven't tried this one yet, but it sounds good and says it's a heart-healthy recipe that boosts metabolism, improves digestion and has anti-cancer properties.
Reviews
 

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