Spring Barley Risotto

Name: Spring Barley Risotto
Prep time: 41 min
Cook time: 41 min
Total time: 41 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams bunch asparagus (about , trimmed and cut on bias into 2-inch pieces; 4 servings Coarse salt and freshly ground pepper; 118 milliliters dry white wine, or water; 2 leeks, white and light-green parts only, thinly sliced; 59 milliliters thinly sliced mint leaves, plus small leaves for garnish; 2 Tbsps olive oil; 118 milliliters fresh grated Parmesan; 237 milliliters pearled barley; 283 grams box frozen peas, defrosted; 411 grams vegetable broth

You can never have too many main course recipes, so give Spring Barley Risotto a try. One portion of this dish contains around 17g of protein, 11g of fat, and a total of 426 calories. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of Mediterranean food. It will be a hit at your Spring event. Head to the store and pick up asparagus, parmesan, peas, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 41 minutes.