Barley Risotto with Lima Beans Asparagus and Spinach
Ingredients
- 2 tablespoons olive oil
- 1 large leek, (white and pale green parts only) finely chopped
- 1 fennel bulb, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 1/2 cups pearl barley
- 7 cups vegetable stock
- Pinch of saffron threads
- 10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
- 1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained
- 1/2 pound baby spinach, trimmed and cut into chiffonade
- 1/4 cup freshly grated Parmesan cheese
Instructions
Barley Risotto with Lima Beans, Asparagus and Spinach serves 8 original recipe by Food Network.
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