BARLEY AND ASPARAGUS RISOTTO

My sister, Joanne, is a great at remembering to send cards for the holidays and birthdays. Usually when a card card comes she sends me various clippings from the newspaper and magazines about new recipes or restaurants in the Twin Cities. I always enjoy receiving them and trying the recipes. This is one of the recipes she sent me and it is a winner. The barley gives the dish a nutty flavor and makes a great main course or side dish. Give it a try and ENJOY!

BARLEY AND ASPARAGUS RISOTTO

2 tablespoons olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
1 cup pearl barley
1/4 cup white wine
3 cups vegetable stock, divided
2 cups asparagus, trimmed and cut into 1" pieces
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup toasted, sliced almonds

Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 2 minutes or until slightly softened. Add the garlic and cook for another minute. Add the barley and cook for another 3 minutes until lightly toasted.

Add white wine and cook, stirring until the wine has evaporated. Add 2 1/2 cups of the stock and bring to a boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.

Add the asparagus, 1.4 cup Parmesan cheese and remaining broth if needed, simmer, covered for an additional 5 minutes, or until the asparagus and barley are tender. Garnish with remaining Parmesan and almonds.