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Barley Risotto With Asparagus and Mushrooms

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“In '1,000 Vegan Recipes' by Robin Robertson”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the oil over medium heat.
  2. Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
  3. Add the barley and stir to coat with oil.
  4. Add the thyme and wine and stir gently until the liquid is absorbed.
  5. Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
  6. Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.

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