Asparagus & Shiitake Risotto
serves 2-3 as a main course (but can be easily doubled)
2 T olive oil
1 medium yellow onion, chopped finely
1 cup pearled barley
4-5 cups mushroom stock
1/2 cup dry white wine
1 cup (or so) asparagus pesto, divided
1 cup parmesan cheese, grated
2 T butter
8 oz shiitake mushrooms, sliced
First, saute the shiitake mushrooms.
Heat butter in a small skillet over medium-high heat. When melted, add the chopped mushrooms and saute until golden. Set aside.
Bring the stock to a simmer in saucepan. In another (large) saucepan, heat the olive oil. Add the onion and cook for a few minutes until it begins to turn translucent. Add the barley. Stir to coat the grains with oil. Add the wine, and cook until the alcohol flavor is diminished and the barley has absorbed all of the flavorful liquid. Add 1/2 cup of asparagus pesto and stir to incorporate. Now beginng to add the simmering stock approximately 1 or 2 cups at a time. Each addition of stock should be absorbed before the next addition (the entire process will take about 30-40 minutes). After the last addition of stock, add the remaining asparagus pesto and the parmesan cheese. Stir to combine.
Serve topped with shiitake mushrooms.
We roasted additional asparagus spears and had those alongside as well.
We talk about this recipe HERE.
