Barley Risotto

3 cups vegetable broth

200g/1 cup pearl barley

3 tbsp unsalted butter

1 large onion, chopped

3 garlic cloves, thinly sliced

1 lb asparagus, trimmed, 1 inch pieces

1 cup dry apple cider

1/2 tsp grated lemon zest

1/2 cup grated Parmesan cheese

2 tbsp soft goat cheese

 

Boil broth, stir in barley, cook 20-30 min until mostly absorbed. In another pan, cook onion in butter until nearly soft, add garlic and asparagus, cook 2 min. Stir in barley and cider, cook on high until barley absorbs liquid, 2-3 min. Add lemon zest, Parmesan, and goat cheese.

 

 Source: Fresh from Poland by Michał Korkosz