Barley risotto with asparagus

Dietitian's tip:

This hearty risotto is best with seasonable vegetables. Try summer squash, butternut squash, carrots or peppers. If you don't have wine, you can use more broth or water.

Ingredients

1. 1 teaspoon olive oil
2. 1 cup finely diced onion
3. 3 cups cooked barley
4. 1 tablespoon minced garlic
5. 2 cups low-sodium chicken stock
6. 1 cup white wine
7. 3 cups sliced crimini mushrooms
8. 2 cups chopped asparagus
9. 2 cups cherry tomatoes, halved
10. 1 1/2 tablespoons chopped fresh thyme
11. 1/2 cup finely grated Parmesan cheese
12. 1/2 cup half-and-half
13. 1/2 teaspoon kosher salt
14. 1/4 teaspoon ground black pepper

Directions

Heat a medium saute pan over medium-high heat. Add the oil and spread around pan. Add the onion and saute until soft. Add the cooked barley and garlic to the pan. Pour in 1/2 cup of the chicken stock, stirring continuously. Once all the liquid is absorbed, add in 1/2 cup of the white wine, stirring continuously until all the liquid is absorbed. Continue the same process, adding 1/2 cup of chicken stock followed by 1/2 cup of wine, until 1/2 cup of chicken stock remains. Add the mushrooms, asparagus, tomatoes and thyme. Cook until the vegetables have softened, then add the last 1/2 cup of chicken stock. Once all the liquid is absorbed, add the Parmesan cheese, half-and-half, salt and pepper. Reduce heat to low and stir to combine.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.