Barley Risotto with Asparagus and Hazelnuts

60 mins (prep 30)
12 ingredients
makes 4 servings
Pearl barley makes a wonderful risotto: It retains its distinct chew while easily releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring. Since I can't be bothered to make vegetable stocks ahead and I don't like canned versions, I've made the most of the asparagus in this dish. Using the stalks, tips, and even the cooking water makes the risotto sing with asparagus's springtime flavor.

Categories:  spring ,
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Serving Size (399.63 g)
Servings 4
Amount per Serving
Calories 330.63 Calories from Fat 261.63
% Daily Value *
Total Fat 29.07g 178.91%
Saturated Fat 2.86g 57.14%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 597.46mg 99.58%
Total Carbohydrate 8.84g 11.78%
Dietary Fiber 2.96 g 47.4%
Sugars 1.62 g %
Protein 4.56g 36.48%
Vitamin A 7.67IU% Vitamin C 2.1mg%
Calcium 49.03mg% Iron 1.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium asparagus, medium onion, pearl barley, fresh lemon zest, finely grated parmigiano-reggiano