Parmesan Asparagus Barley Risotto

With winter weather making its appearance this week, it seems like the perfect time for some cozy and hearty meals. Here is one of our all time favourites, a delicious Parmesan Asparagus Barley Risotto. A great alternative to rice risottos and a little more forgiving when cooking. Hope you enjoy it as much as we do.


  1. 2 Tbsp olive oil
  2. 1 large onion, finely chopped
  3. 1 large clove garlic, finely chopped or crushed
  4. 1 ½ cups pearl barley
  5. 1 cup white wine
  6. 4 cups vegetable broth
  7. 1 bunch asparagus
  8. salt & pepper to taste
  9. ½ -1 cup grated parmesan


  1. Heat oil in a large pot over medium heat and sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
  2. Add barley and cook stirring frequently for 2 minutes. Add wine and cook until absorbed. Add ½ cup broth at a time while stirring frequently and allow barley to absorb broth well before adding more.
  3. Add asparagus with last ½ cup broth and cook until liquid is absorbed. Remove from heat, add parmesan and season with salt and pepper to taste. Serve with fresh parmesan topping.
  4. Great for leftovers : )

- Care