Springtime Asparagus Barley "Risotto"

Name: Springtime Asparagus Barley "Risotto"
Ingredients: 3/4 cup (180 ml) pearl barley; 1 onion, finely chopped; 2 tablespoons (30 ml) olive oil; 3 tablespoons (45 ml) butter; 1/4 cup (60 ml) white wine; 3 cups (750 ml) chicken broth; 1 cup (250 ml) fresh asparagus, cut in half lengthwise, then into 1/2-inch (1.25-cm) pieces; 3/4 cup (180 ml) Parmigiano-Reggiano cheese, grated; 1 cup (250 ml) fresh basil, chopped; Salt; pepper

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In a saucepan, sauté the barley and onion in the oil and 30 ml (2 tablespoons) of butter over medium heat until the onion is translucent, about 5 minutes. Deglaze with the white wine. Add the broth.

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Ingredients

3/4 cup (180 ml) pearl barley
1 onion, finely chopped
2 tablespoons (30 ml) olive oil
3 tablespoons (45 ml) butter
1/4 cup (60 ml) white wine
3 cups (750 ml) chicken broth
1 cup (250 ml) fresh asparagus, cut in half lengthwise, then into 1/2-inch (1.25-cm) pieces
3/4 cup (180 ml) Parmigiano-Reggiano cheese, grated
1 cup (250 ml) fresh basil, chopped
Salt
pepper