Barley Risotto with Asparagus and Hazelnuts

Name: Barley Risotto with Asparagus and Hazelnuts
Total time: 1 h 7 min
Yield: 4 servings
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

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.

4 servings

1 hr 7 min

Published October 4, 2025

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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

Barley Risotto with Asparagus and Hazelnuts

4 servings

1 hr 7 min

Published October 4, 2025

Be the first to rate this recipe

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

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

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

Measure cooking liquid and, if necessary, add enough water to bring total to 4 cups, then reserve.

2 min

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

Add wine and boil, stirring, until liquid is absorbed, about 1 minute.

1 min

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

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

Serve with hazelnuts and additional cheese on the side.

2 min