[vc_row][vc_column][vc_column_text]This effortlessly crafted pearl barley risotto bursts with the rustic charm of mushrooms and the freshness of asparagus. A one-pot marvel, it’s a testament to simplicity without compromising on flavor, and it’s budget-friendly! Savor the harmonious blend of textures and tastes in this easy-to-cook, economical vegan masterpiece. Bon appétit!
Mushroom Barley Risotto with Asparagus
- 2 Tbsp. olive oil
- ½ cup onion (minced)
- 1 cup mushrooms (assorted, small dice)
- 1 tsp. dried thyme
- 1 cup Bob's Red Mill Pearl Barley
- 14-1/2 oz. cream of mushroom soup
- 4 cups vegetable stock (or mushroom stock)
- 2 cups asparagus (trimmed, cut into 1-inch pieces)
- 1 tsp. lemon zest
- 1/4 cup parmesan cheese (grated)
- 2 Tbsp. fresh parsley (chopped)
- In medium-sized saucepan over medium heat, heat olive oil, add onions and sauté 3 minutes until soft. Stir in mushrooms and thyme; sauté 4-6 minutes.
- Add pearled barley, stir to combine. Pour in cream of mushroom soup and stock and bring mixture to boil. Turn down to simmer and cook 35 minutes until barley is tender and most of liquid has absorbed. (Note: If it’s a little too dry, stir in a few tablespoons of water.)
- Add asparagus and lemon zest, cover and cook 3-5 minutes until asparagus is tender-crisp.
- Add parmesan cheese, stir and taste Add salt and pepper if needed. Sprinkle parsley on top, stir and serve.
Chef’s notes:
• Add in other seasonal fresh herbs if available, such as chives or scallion and mint.
• Depending on the soup and stock you use, you may not need to add any additional salt. Wait until the end of cooking to add additional salt.
Get the ingredients you need from Vitacost to make this barley dish!
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