Mushroom & Asparagus Barley Risotto

 

As summer is winding to a close, I am still in denial.  I don’t want to let go of the beautiful unfolding of spring, the delicate greens and fragrant blossoms, the heavy fruits ripening on the vine, the cornucopia of riotous color at the farmer’s market.  Spring and summer make this farm-loving, healthy-cooking, veggie-eating foodaholic girl’s heart sing.

IMG_8532

So when I saw some end of season asparagus and some shiitake mushrooms on sale, I had to nab them.  For a fleeting taste of spring, summer & autumn all rolled into one, this risotto is earthy and vegetal, and completely delicious.

And the best part is, if you use canned mushroom & frozen asparagus you can make this all year round!  A well-stocked fridge/freezer/pantry can bring any season to your plate.

Ingredients:

  • 1/2 pint chopped mushrooms
  • 1/2 pound asparagus
  • 1 cup barley
  • 2 cups chicken stock or water
  • Optional add-ins: diced tomato, garlic, onions, spices to taste

IMG_8531

Step 1: Rinse your asparagus and wipe off any dirt from the mushrooms. Dice them into bite-sized pieces.

IMG_8534

Step 2: Put the barley in a pan with 1 cup of stock or water. (This can be vegan if you use vegetable stock or water in place of the chicken stock). Bring to a boil, and then simmer.

IMG_8535

Step 3: Let the barley cook, watching the liquid level. When it gets low, add a few more tbsp of stock and stir. Continue for 20-25 minutes, until barley is chewy and nearly cooked through. Add the diced veggies for the final 5-10 minutes of cooking.

IMG_8536

At this point, you can season to taste, I only used a little garlic salt. This tastes amazing on its own, or you can add any of the option mix ins suggested, or anything else you happen to have laying about.

IMG_8538

This recipe makes about 2 cups worth of risotto, enough for 4 small side dish servings or two full meals.

Mushroom & Asparagus Barley Risotto

Ingredients

  • 1/2 pint chopped mushrooms
  • 1/2 pound asparagus
  • 1 cup barley
  • 2 cups chicken stock or water
  • Optional add-ins: diced tomato, garlic, onions, spices to taste

Instructions

  1. Rinse your asparagus and wipe off any dirt from the mushrooms. Dice them into bite-sized pieces.
  2. Put the barley in a pan with 1 cup of stock or water. (This can be vegan if you use vegetable stock or water in place of the chicken stock). Bring to a boil, and then simmer.
  3. Let the barley cook, watching the liquid level. When it gets low, add a few more tbsp of stock and stir. Continue for 20-25 minutes, until barley is chewy and nearly cooked through. Add the diced veggies for the final 5-10 minutes of cooking.
  4. At this point, you can season to taste, I only used a little garlic salt.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/vegan/mushroom-asparagus-barley-risotto/

 

Nutrition Facts
4 Servings
Amount Per Serving
  • Calories 246.8
  • Total Fat 2.2 g
  • Saturated Fat 0.5 g
  • Polyunsaturated Fat 0.6 g
  • Monounsaturated Fat 0.8 g
  • Cholesterol 3.6 mg
  • Sodium 178.2 mg
  • Potassium 399.9 mg
  • Total Carbohydrate 49.8 g
  • Dietary Fiber 9.3 g
  • Sugars 3.8 g
  • Protein 9.3 g
  • Vitamin A 4.2 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 15.2 %
  • Vitamin C 8.0 %
  • Vitamin D 0.0 %
  • Vitamin E 3.9 %
  • Calcium 2.6 %
  • Copper 32.9 %
  • Folate 17.0 %
  • Iron 10.8 %
  • Magnesium 13.9 %
  • Manganese 41.1 %
  • Niacin 25.7 %
  • Pantothenic Acid 15.0 %
  • Phosphorus 17.2 %
  • Riboflavin 15.5 %
  • Selenium 44.6 %
  • Thiamin 13.2 %
  • Zinc 12.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
(Visited 122 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *