Barley Risotto with Asparagus and Hazelnuts

Ingredients for Barley Risotto with Asparagus and Hazelnuts

• 675g medium asparagus, trimmed

• 1325ml water

• 1 cucharadita de sal

• 1 cebolla mediana, finamente picada

• 1/4 cucharaditas de pimienta negra

• 45ml de aceite de oliva

• 300ml pearl barley

• 120ml de vino blanco seco

• 1 diente de ajo

• 1 1/4 teaspoons finely grated fresh lemon zest

• 30g finely grated Parmigiano-Reggiano (about 80g ) plus additional for serving

• 80g hazelnuts, toasted and coarsely chopped

Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (1325ml ) and 1/2 teaspoons salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor (not a blender, which would require adding liquid).

Add reserved asparagus tips and slices to boiling water and cook, uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted spoon to a sieve, reserving cooking liquid in pan, and rinse under cold water to stop cooking. Drain well and reserve in another bowl.

Measure cooking liquid and, if necessary, add enough water to bring total to 650g , then reserve.

Cook onion with pepper and 1/4 teaspoons salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add barley and cook, stirring, 1 minute.

Add wine and boil, stirring, until liquid is absorbed, about 1 minute.

Add 950ml reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stewlike consistency, 35 to 40 minutes.

Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoons salt using side of a large heavy knife, then add to asparagus in food processor along with zest and purée until smooth.

When barley is cooked, stir in asparagus purée, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute. Stir in cheese, then season with salt and pepper. Serve with hazelnuts and additional cheese on the side.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.