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Barley Risotto With Asparagus and Basil

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“originally from "Fresh Flavor Fast" by Martha Stewart Living Magazine, found on "tracey's culinary adventures" -”
1hr 20mins

Ingredients Nutrition


  1. In a medium saucepan, bring broth and 4 cups water just to a simmer. Reduce the heat to low and cover to keep warm.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add the barley; cook, stirring constantly, 1 minute. Pour in the wine and stir until it is absorbed, about 1 minute.
  3. Ladle in 2 cups of the warm broth mixture; cook, stirring occasionally, until almost completely absorbed, 10 to 12 minutes. Continue adding broth mixture 1 cup at a time, stirring frequently and allowing liquid to be almost absorbed before adding more, until barley is tender and mixture is creamy, 40 to 50 minutes (you may not have to use all the broth). Add the asparagus; cook just briefly to reheat if necessary.
  4. Remove the pan from the heat. Stir in the basil and parmesan; season with salt and pepper. Serve immediately, garnished with extra cheese if desired.

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