Barley Risotto with Asparagus and Hazelnuts
Ingredients
- 1 1/2 pounds medium asparagus, trimmed
- 5 1/2 cups water
- 1 teaspoon salt
- 1 medium onion, finely chopped
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 1/4 cups pearl barley
- 1/2 cup dry white wine
- 1 garlic clove
- 1 1/4 teaspoons finely grated fresh lemon zest
- 1 ounce finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving
- 1/2 cup hazelnuts, toasted and coarsely chopped
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments