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Barley "Risotto" with Asparagus & Shiitakes

Your rating: None Average: 4.4 (14 votes)

The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style dish. Be sure to use the convenient quick-cooking barley, which is available in most supermarkets, rather than regular barley, which takes much longer to cook.



READER'S COMMENT:
"I made this last night and thought it was wonderful. A real keeper. "
Barley "Risotto" with Asparagus & Shiitakes

3 Reviews for Barley "Risotto" with Asparagus & Shiitakes

09/11/2010
Anonymous

I made this last night and thought it was wonderful. A real keeper.

Comments
04/30/2010
Anonymous

As Tony the Tiger would say, "Geeeerrrrrrrrrrate"

Comments
03/11/2010

Wonderful and tastes perfectly guilty even though its not...! I might want to add an herb or something just to take it to the 'next' level but overall I was VERY pleased with this dish. I served as a main course but would work well along side ANY protien, really... especially chicken I think. Good go-to recipe for impressing the in-laws. : )

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