Barley Risotto with Artichokes and Asparagus
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 leek, cleaned, quartered, and thinly sliced
- 1 garlic clove, minced
- 2 cups barley
- 1 cup white wine
- 5-6 cups chicken stock, kept warm
- 4 stalks asparagus, cut into 2 inch pieces
- 4 artichoke hearts, halved
- Kosher salt
- Freshly ground black pepper
- Flat leaf parsley, for garnish
- Parmesan cheese, for garnish
Instructions
Barley Risotto with Artichokes and Asparagus serves 4 original recipe by Kitchen Confidante.
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