Vegetable Risotto

Spring Vegetable and Barley Risotto

  • 1 tsp extra virgin olive oil
  • 1 cup sliced leeks
  • 4 cups chicken broth
  • 3/4 cup uncooked pearl barley
  • 1/2 lb asparagus, trimmed, cut into 2 inch pieces
  • 1/4 lb sugar snap peas, trimmed, cut in half diagonally
  • 1/4 cup shredded parmesan cheese
  • 1 tsp grated 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

Heat oil in a large nonstick saucepan over medium eat. Add leeks; cover and cook, stirring occasionally, until leeks are light golden, about 4-5 minutes.

Stir in broth and barley, bring to a boil. REduce heat to medium-low and simmer, covered, until barley is almost tender, about 30 minutes.

Stir in asparagus and sugar snap peas. Cover and simmer until vegetables are tender, about 3-5 minutes.

Remove saucepan from heat, stir in cheese, zest butter, salt and pepper. Stir in dill and season to taste with fresh lemon juice. serve immediately. Yields about 1 cup per serving.