Barley Risotto with Asparagus and Parmesan
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Cooking tools:
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Grater
Ingredients
- 5 c. low-sodium chicken broth
- 2 Tbls. extra virgin olive oil
- 1 large yellow onion, finely chopped
- 1 large clove garlic, finely chopped
- 1-1/2 c. barley (<b>not instant</b>)
- 1 c. dry white wine (Chardonnay)
- 1 lb. asparagus, cut diagonally into 1-inch pieces
- 1/4 t. kosher salt and 1/4 t. black pepper
- 1/2 c. freshly grated parmesan cheese
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