POINTSŪ Value | 3 Servings | 6 Preparation Time | 15 min Cooking Time | 20 min Level of Difficulty | Easy
light meals | Our spring risotto is just as delicious as those made with traditional arborio rice, but much less labor intensive.
Ingredients
2 tsp olive oil 1 medium onion(s), minced 1 cup uncooked barley, use quick-cooking pearl variety 3 cup fat-free chicken broth, or vegetable broth 1/2 pound asparagus, trimmed and cut into 2-inch pieces 1/4 cup chives, fresh, sliced 1 1/2 Tbsp balsamic vinegar 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 2 Tbsp grated Parmesan cheese Instructions
1. Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more.
2. Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve. Yields about 1 cup per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
