This risotto packs more fiber and flavor, with pearl barley vs. rice, and pureed asparagus stems vs. canned vegetable stock
Chop asparagus stalk into 1/2-inch-thick slices, set aside the tips and slices. Take the bottom ends and coarsely chop. Bring 5 cups, salted water to a boil in a large saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor.
Toss the tips and mid-sections into the same pot of water, and boil until tender 2-3 minutes. Save the cooking water. Pop pieces into a strainer and rinse under cold water.
Take the leftover cooking water and measure it so that you have at least 4 cups, adding more if necessary. Set aside.
Cook onion with pepper and dash of salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Toss in the barley. Cook, for 1 minute, stirring.
Stir in wine and boil, stirring, until liquid is absorbed, about 1 minute.
Add the asparagus-cooking liquid and boil, covered, then 4 cups reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stew-like consistency, 35 to 40 minutes.
While the asparagus is cooking, finely mince garlic, mixing in 1/4 teaspoon salt. Scrape it into the asparagus in the food processor along with zest. Purée the garlic-asparagus mixture until smooth. As soon as the barley is tender, stir in asparagus purée, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute.
Stir in cheese, then season with salt and pepper. Top with chopped nuts and additional cheese on the side.
Ingredients
Directions
Chop asparagus stalk into 1/2-inch-thick slices, set aside the tips and slices. Take the bottom ends and coarsely chop. Bring 5 cups, salted water to a boil in a large saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor.
Toss the tips and mid-sections into the same pot of water, and boil until tender 2-3 minutes. Save the cooking water. Pop pieces into a strainer and rinse under cold water.
Take the leftover cooking water and measure it so that you have at least 4 cups, adding more if necessary. Set aside.
Cook onion with pepper and dash of salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Toss in the barley. Cook, for 1 minute, stirring.
Stir in wine and boil, stirring, until liquid is absorbed, about 1 minute.
Add the asparagus-cooking liquid and boil, covered, then 4 cups reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stew-like consistency, 35 to 40 minutes.
While the asparagus is cooking, finely mince garlic, mixing in 1/4 teaspoon salt. Scrape it into the asparagus in the food processor along with zest. Purée the garlic-asparagus mixture until smooth. As soon as the barley is tender, stir in asparagus purée, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute.
Stir in cheese, then season with salt and pepper. Top with chopped nuts and additional cheese on the side.