Monday, May 16, 2011

Vegetable Barley Risotto

2 16 oz cans vegetable broth
1 cup white wine
1-1/2 cups pearled barley
1/2 bunch of asparagus, roasted and cut into 1 inch chunks
1 can peas, rinsed & drained
1 cup italian cheese mix

Bring both and wine to a boil in a large pot. Reduce heat to low. Stir in barley. Cover. Simmer for 1 hour and 15 minutes or until all liquid is absorbed; stirring occasionally.

Stir in aspragus, peas, and cheese. Cook 5 more minutes. Serve.

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