Spring Vegetable Barley Risotto

• 1 tbsp extra-virgin olive oil
• 4 cups reduced-sodium chicken broth
• 3/4 cups uncooked pearled barley
• 1/2 lb asparagus, trimmed, cut diagonally into 2-in pieces
• 1/4 lb sugar snap peas, trimmed, cut in half diagonally
• 1/4 cup shredded Parmesan cheese
• 1 tsp ground lemon zest
• 1 tsp unsalted butter
• 1/4 tsp table salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh chopped dill
• 1/8 tsp fresh lemon juice

1. heat oil in a large, nonstick saucepan over medium heat
2. add leeks. cover and cook, stirring occasionally, until leeks are light golden, about 4-5 min.
3. Stir in broth and barley; bring to boil.
4. Reduce heat to medium-low and simmer, covered, until barley is almost tender, about 30 min
5. Stir in asparagus and sugar snap peas; cover and simmer until vegetables are tender, about 3-5 min
6. Remove saucepan from heat, stir in cheese, zest, butter, salt, and pepper
7. Stir in dill and season to taste with fresh lemon juice
8. Serve immediately, yields about 1 cup per serving

Nutrition

• prep time: 15 min
• cook time: 45 min
• servings: 4, 1 cup each
• PointsPlus: 6