Barley risotto with asparagus

This hearty barley risotto is best with seasonable vegetables. If asparagus isn't in season, swap in summer squash, butternut squash or peppers.

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 (Serves 8)

1 teaspoon olive oil
1 cup finely diced onion
3 cups cooked barley
1 tablespoon minced garlic
2 cups low-sodium chicken stock
1 cup white wine
3 cups sliced crimini mushrooms
2 cups chopped asparagus
2 cups cherry tomatoes, halved
1 1/2 tablespoons chopped fresh thyme
1/2 cup finely grated Parmesan cheese
1/2 cup half-and-half
1/2 teaspoon kosher salt
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.