Asparagus and Shitake Barley Risotto

I make a mean risotto, but also like the idea of using more whole grains and less refined carbs, so I tried the technique for barley risotto at 101 Cookbooks. Heidi's recipe is for lemons and greens, but risotto is risotto and I can use asparagus and shitake instead.



2 bunches of asparagus
1/2 lb. shitake mushrooms
2 small - medium onions
3 cloves garlic

2 C. pearled barley

2 C. white wine
4 C. chicken stock
another 1 - 2 cups of water
1/2 - 1 C. parmesan
salt and pepper


The technique is the same as for risotto with arborio rice, except the barley absorbs a lot more liquid and doesn't give up it's starch to make it so creamy. I tried to use additional cheese for creaminess, but the domestic parm I had is not very flavorful. I got an okay texture, but it's better to use good cheese.




All in all, a bland effort. Better to use the rice and the good parmesan. Maybe I would try this again with good cheese and some dried mushrooms to try and make it a little heartier.

It looks like this plated, in theory. In reality, I used a considerable portion of hot-sauce to give it some flavor.


Verdict: C
Credits: 101 Cookbooks Meyer Lemon Risotto
Leftovers? Yes, keeps well but gets blander.

Notes: Would be vegetarian with vegetable stock or water instead of chicken stock.