Barley Risotto with Asparagus and Hazelnuts
A sophisticated twist on traditional risotto using pearl barley, fresh asparagus, and toasted hazelnuts. This creamy, hearty dish combines the nutty flavors of barley with spring asparagus and rich Parmigiano-Reggiano cheese.
Ingredients
- •1½ pounds asparagus
- •5½ cups water
- •1 teaspoon salt
- •1 medium onion
- •¼ teaspoon black pepper
- •3 tablespoons olive oil
- •1¼ cups pearl barley
- •½ cup dry white wine
- •1 clove garlic
- •1¼ teaspoons lemon zest
- •1 ounce Parmigiano-Reggiano
- •½ cup hazelnuts
- •toasted and coarsely chopped
Cooking Instructions
- 1.
Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (5 1/2 cups) and 1/2 teaspoon salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor (not a blender, which would require adding liquid).
7 min
- 2.
Add reserved asparagus tips and slices to boiling water and cook, uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted spoon to a sieve, reserving cooking liquid in pan, and rinse under cold water to stop cooking. Drain well and reserve in another bowl.
3 min
- 3.
Measure cooking liquid and, if necessary, add enough water to bring total to 4 cups, then reserve.
2 min
- 4.
Cook onion with pepper and 1/4 teaspoon salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add barley and cook, stirring, 1 minute.
7 min
- 5.
Add wine and boil, stirring, until liquid is absorbed, about 1 minute.
1 min
- 6.
Add 4 cups reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stewlike consistency, 35 to 40 minutes.
40 min
- 7.
Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoon salt using side of a large heavy knife, then add to asparagus in food processor along with zest and purée until smooth.
5 min
- 8.
Serve with hazelnuts and additional cheese on the side.
2 min