Barley risotto with Asparagus, Cider, and Goat Cheese

Name: Barley risotto with Asparagus, Cider, and Goat Cheese
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European
Ingredients: 3 cups (720ml) vegetable broth; 1 cup (200g) Pearl barley; 3 tablespoons unsalted butter; 1 large onion chopped; 3 garlic cloves, thinly sliced; 1 bunch asparagus trimmed cut into 2.5cm pieces; 1/2 teaspoon grated lemon zest; 1/2 cup grated Parmesan cheese plus more for serving; 2 tablespoons soft goat cheese, plus more for serving; Salt and pepper

4 steps

Prep:5minCook:30min

From Michał Korkosz’s book.

Updated at: Thu, 17 Aug 2023 13:14:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories337.9 kcal (17%)

Total Fat12.4 g (18%)

Carbs47.6 g (18%)

Sugars4.1 g (5%)

Protein11.7 g (23%)

Sodium868.9 mg (43%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

720mlvegetable broth

1 cuppearl barley

3 tablespoonsunsalted butter

trimmed cut into 2.5cm pieces

½ teaspoonlemon zest

grated

½ cupParmesan cheese

grated, plus more for serving

2 tablespoonssoft goat cheese

plus more for serving

salt

pepper

Instructions

Step 1

Boil the broth in a large saucepan. Stir in the barley; cook, covered, over low heat until the liquid has been mostly absorbed, 20 to 30 minutes. Remove from the heat; let sit in the covered saucepan.

Step 2

Heat the butter in a large saucepan over medium. Add the onion and cook, stirring frequently, until nearly soft, about 2 minutes. Add the garlic and asparagus; cook until slightly golden brown, about 2 minutes. Remove and set aside the tips of the asparagus from the saucepan. (You will use them for serving.)

Step 3

Stir in the cooked barley. Add the cider; bring to a simmer, and cook over high heat, stirring frequently, until the barley absorbs the liquid, 2 to 3 minutes. Stir in the lemon zest, Parmesan, and goat cheese. Season with salt and pepper. Add more cider for a looser consistency.

Step 4

To serve, divide among plates. Arrange the asparagus tips over the kaszotto. Top with more Parmesan and goat cheese. Serve with chilled cider on the side.