Barley Asparagus Risotto
Ingredients
- 2 lbs asparagus, cut on bias in 2 inch pieces
- 5 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 1⁄2 cups barley
- 1 cup white wine (pinot grigio)
- sea salt
- fresh ground black pepper
- 4 ounces arugula
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