Tuesday, March 12, 2013
Spring Vegetable "Risotto"
2 T Olive Oil (divided)
1 lb mushrooms (I used a mixture of baby bella, shitaki and portobella), sliced
2 cups finely sliced leeks (rinsed VERY WELL)
1 shallot, minced
4 cups low sodium chicken or vegetable broth
3/4 cup pearled barley
1 lb asparagus, trimmed and cut into bite-sized pieces (1 bunch)
1/2 lb sugar snap peas, trimmed and cut in half
1 t lemon zest (I sprinkled in TrueLemon)
1/4 t salt
1/2 t freshly ground black pepper
1 t garlic powder
1 t dried dill (I totally forgot to put this in...)
1/4 cup grated Parmesan (I just sprinkled a teaspoon on top of my serving)
First up: Heat up a large pan over medium high heat. When it's hot, drizzle a tablespoon of olive oil. Add the mushrooms and cook them down. This should take about 10 minutes, and you'll need to stir them frequently. When cooked down, remove from the pan and set aside.
Next: Drizzle in your second tablespoon of olive oil. Add the minced scallion to the pan and cook until they start to get translucent, about 2 minutes. Add in the leeks and cook for another 7 or so minutes, stirring so they don't scorch, until they start to cook down. Now it's time to add the barley, stirring it around so that it gets coated with a little oil. (I have to tell you, I didn't think 3/4 of a cup of barley looked like much. Wrong.) When it's coated (I won't tell on you if you add a little more olive oil), pour in the stock. Bring it to a light boil, reduce heat to medium low, cover and simmer. The original recipe says 30 minutes, but mine took closer to 40 minutes. When the barley is almost tender, but still has a bit of chewiness to it, add in your vegetables, stirring well, and add your seasonings. Again, the recipe says 3-5 minutes, but I still had a lot of broth left to be absorbed by the barley, and a lot more vegetables to cook. Uncovered, I cooked the risotto an additional 15 minutes so that it was the proper consistency.
Remove from heat, stir in cheese and lemon zest, and your dill, if you're using it. As I said above, I simply sprinkled a little cheese on top of my serving. Because of all of the vegetables I used, this made 6 huge servings.