Barley Risotto w/ Mushrooms and Spring Greens
• Course: Vegetarian/Vegan Entrees • Season(s): Spring, Summer
Ingredients
- 1 bunch ramps, chopped
- 2 large onions, chopped
- 4 cloves garlic, sliced
- 4 cups pearled barley
- 2 cups white wine
- 6 cups vegetable or chicken stock
- 6 cups water
- 1 pound portabella mushrooms, chopped
- 5 cups asparagus, chopped
- 3 cups fava beans, shelled
- 1 cup Mascarpone cheese
- 1/2 cup grated Parmesan cheese
- Salt to taste
- toasted slivered almonds for garnish
Instructions
Coat the bottom of a large pot with olive oil. Sauté ramps and onions until soft, about 5 minutes. Add garlic for an additional two minutes. Add barley to pot and sauté for about two minutes, until it has a sheen. Add wine. Let the barley absorb a good amount of the wine, then add the water and stock one cup at a time, allowing the liquid to absorb between cups. When most of the liquid has been absorbed, add the mushrooms, asparagus, and fava beans. Turn them into the barley and stir until vegetables become soft. Turn the heat off and stir in Mascarpone and Parmesan. Sprinkle toasted almonds on top.