Asparagus and barley risotto

An Italian vegetarian dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Asparagus is on the EWG Dirty Dozen list due to pesticide residues, so sourcing organic asparagus is recommended. Onions and garlic are less of a concern.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pearl barley
• 1/2 cup dry white wine
• 5 cups vegetable stock, warmed (ideally homemade)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• to taste salt and black pepper
• 2 tbsp fresh parsley, chopped

Method

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic and cook for another minute.
3. Add the barley and toast for a couple of minutes until it's well coated with oil.
4. Pour in the white wine and cook until completely absorbed by the barley.
5. Gradually add the warm vegetable stock, one ladleful at a time, stirring constantly. Wait for each addition to be absorbed before adding the next.
6. After about 30 minutes, when the barley is almost tender, stir in the asparagus pieces.
7. Continue adding stock and stirring until the barley is tender and the asparagus is cooked, about 5-10 minutes more.
8. Stir in the Parmesan cheese and butter until the mixture is creamy. Season with salt and black pepper to taste.
9. Remove from heat and garnish with chopped parsley before serving.

Notes

• For a lactose-free version, omit the Parmesan and butter or use substitutes.
• Add a squeeze of lemon juice before serving for a fresh touch.
• Barley offers a nutty flavor different from traditional Arborio rice.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.