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Barley risotto with asparagus

Serves 8

Dietitian Tip

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.


  • 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


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.

Nutritional Analysis (per serving)

Serving Size3/4 cup
Carbohydrate26 g
Cholesterol10 mg
Fiber4 g
Protein7 g
Sodium248 mg
Monounsaturated Fat1 g
Saturated Fat2 g
Total Fat4 g

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