Barley Risotto

This evening I made barley risotto loaded with green veggies.  

I served it with steel head trout, my new favourite fish.

 

Barley Risotto with Veggies

(Prep time: 15 min.  Cook time: 25-30 min).

 2 T olive oil

1 leek (white and light green parts; thinly sliced)

1 cup pearl barley

1/2 cup white wine

2 cups water

2 cups low sodium chicken/veggie stock

1/2 tsp hot red pepper flakes

salt and pepper (fresh ground)

1 bunch asparagus (chopped)

1 cup frozen peas

1/2 cup grated parmigiano regiano

Heat the oil and add leeks.  Saute a couple of minutes, then add the barley and stir for about 4 minutes on medium heat.  Add the wine, and stir until evaporated/absorbed.  Add the water and bring to a boil.  Add hot pepper flakes, 1 tsp salt and pepper to taste.  Once most of the water has absorbed add the chicken stock, asparagus and peas.  Cook and stir until creamy and barley is tender.  Stir in cheese before serving.

 

Do you like barley? 
 Have you ever cooked with it?  What did you make?