• By Dana Sparks

Making Mayo’s Recipes: Barley risotto with asparagus

August 2, 2018


This is a great side dish and best with seasonable vegetables. Try summer squash, butternut squash, carrots or peppers.

Each Thursday, one of the more than 100 video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network — just in time for you to try over the weekend. You also can have the recipes delivered via the Mayo Clinic App.

These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy living insights on the Mayo Clinic App.

Watch: Making barley risotto with asparagus.

Journalists: Broadcast-quality video (1:37) is in the downloads.

BARLEY RISOTTO WITH ASPARAGUS
Serves 8

1 teaspoon olive oil
1 cup finely diced onion
3 cups cooked barley
1 tablespoon minced garlic
2 cups low-sodium chicken stock
1 cup white wine
3 cups sliced crimini mushrooms
2 cups chopped asparagus
2 cups cherry tomatoes, halved
1½ tablespoons chopped fresh thyme
½ cup finely grated Parmesan cheese
½ cup half-and-half
½ teaspoon kosher salt
¼  teaspoon ground black pepper

Heat a medium saute pan over medium-high heat. Add the oil and spread around pan. Add the onion and saute until soft. Add the cooked barley and garlic to the pan. Pour in ½ cup of the chicken stock, stirring continuously. Once all the liquid is absorbed, add in ½ cup of the white wine, stirring continuously until all the liquid is absorbed. Continue the same process, adding ½ cup of chicken stock followed by ½ cup of wine, until ½ cup of chicken stock remains. Add the mushrooms, asparagus, tomatoes and thyme. Cook until the vegetables have softened, then add the last ½ cup of chicken stock. Once all the liquid is absorbed, add the Parmesan cheese, half-and-half, salt and pepper. Reduce heat to low and stir to combine.

Nutritional information per 1 sandwich: 185 calories; 4 g total fat; 2 g saturated fat; 0 g transfat; 1 g monounsaturated fat; 10 mg cholesterol; 248 mg sodium; 26 g total carbohydrate; 4 g dietary fiber; 4 g total sugars; 7 g protein.

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