Barley Risotto with Fresh Mushrooms and Asparagus

familystylefood.com

Nana’s favourites

subheading: Cook the mushrooms and asparagus:

8 ounces ( 225 g) cremini or button mushrooms, sliced

1 tablespoon ( 15 ml) extra virgin olive oil

8 ounces ( 225 g) fresh asparagus spears, sliced into 1-inch pieces

1 teaspoon finely chopped garlic

Kosher salt

subheading: Make the risotto:

2 tablespoons ( 30 ml) extra virgin olive oil

2 tablespoons ( 30 g) butter

1 shallot, finely chopped (⅓ cup)

1 cup ( 200 g) pearl barley, rinsed under cold running water

2 strips fresh lemon zest, removed with a swivel peeler

1 teaspoon herbs de Provence or dried thyme

Kosher salt

3 cups ( 700 ml) vegetable broth

¼ cup soft crumbled goat cheese, or herbed cream cheese such as Boursin

¼ cup grated Parmesan cheese, plus more for serving

¼ cup chopped parsley

Directions at familystylefood.com

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