Barley Risotto with Asparagus

Overhead of a cooking spoon resting in a skillet of barley and asparagus.

5 from 1 vote

Barley Risotto with Asparagus

You’ll love Barley Risotto with Asparagus for a simple meal that satisfies! With fresh asparagus and a sprinkle of Parmesan, this easy risotto dish is full of flavor.

Prep Time5

Cook Time35

Total Time40

Course: Uncategorized

Cuisine: Italian-Inspired

Servings: main dish servings or 8 side dish servings

Calories: 435kcal

Author: Cassie Johnston

Ingredients

4 teaspoons olive oil divided
2 cloves garlic minced
½ onion diced
½ pound asparagus chopped into 2” long pieces
2 teaspoons salt divided, plus more to taste
1 teaspoon pepper divided, plus more to taste
2 cups pearl barley
6 cups chicken broth or vegetable broth or water plus up to one cup more as needed
2 tablespoons lemon juice or more or less to taste
2 teaspoons Italian seasoning
1 teaspoon dried thyme
2 teaspoons chopped fresh parsley
1 tablespoon shredded Parmesan cheese plus more for serving

Instructions

Drizzle 1 teaspoon of olive oil into a large skillet or saucepan. Heat the skillet to high heat.
As soon as oil starts sizzling, turn the heat down to medium and add the 2 cloves garlic and ½ onion.
Cook mixture, stirring occasionally, until onion softens, about 2-3 minutes.
Add ½ pound asparagus to the pan and drizzle the ingredients with another teaspoon of oil. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper.
Stir everything together and top the skillet with a lid (so the asparagus cooks faster). Let asparagus cook for 3-5 minutes, or until it is tender but still firm.
Move the entire contents of the pan to a bowl to save for later.
Carefully pour 6 cups chicken broth or vegetable broth or water into the hot skillet.
Stir the 2 cups pearl barley into the broth.
Bring the broth and barley to a boil, then reduce the heat to a simmer.
Let the barley simmer for 25 minutes, or until it is soft but still al dente. (It will also have doubled in size). Stir barley occasionally as it cooks.
Add the asparagus, onion, and garlic back into the skillet. Keep the heat on low and stir everything together.
Pour in the 2 tablespoons lemon juice and sprinkle in the 2 teaspoons Italian seasoning, 1 teaspoon dried thyme, and 2 teaspoons chopped fresh parsley. Season to taste with salt and pepper. Finish off with 1 tablespoon shredded Parmesan cheese.
Stir everything gently until combined and take the skillet off the heat. The risotto is ready to be enjoyed! Scoop into bowls and serve with additional shredded Parmesan for topping.

Notes

Fresh minced garlic or jarred garlic are both great options.
You can use frozen, diced onion as a shortcut.
We recommend using chicken or vegetable broth for flavor, but you can also use water.
Dried parsley can also be used here, but fresh does add a depth of flavor.
If the liquid in the pan dries up before the barley is done cooking, just add another ¼ cup of broth or water.
To make this risotto in the Instant Pot, use the sauté function to cook the garlic, onions, and asparagus. Set the veggies aside, and add the barley and broth to the Instant Pot. Seal and set to High pressure for 20 minutes. Allow the pressure to release naturally for five minutes, then turn the pressure valve. Carefully stir in the veggies, seasonings, and Parmesan.

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