Barley Risotto With Asparagus and Mushrooms

"In '1,000 Vegan Recipes' by Robin Robertson"
 
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Ready In:
1hr 30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

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

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