Mint Pea Barley Risotto With Oyster Mushroom, Leeks And Roasted Asparagus

By EatingInAndOut
February 26, 2013
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Author Notes: I used three color Asparagus for this recipe! EatingInAndOut

Serves: 8

  1. INGREDIENTS 2 tablespoons olive oil 2 cups pearled Barley 1 lemon (zest from 1/2 lemon) 2 leeks, white and light-green parts only, thinly sliced 3-4 garlic cloves minced 1/2 yellow onion 1/2 cup dry white wine or water Coarse salt and freshly ground pepper 2 containers chicken broth Roasted asparagus (about 1 pound), trimmed and cut into 2-inch pieces (you can also use zucchini cut into match sticks) I used Purple, Green and White Asparagus. 1 box (10 ounces) frozen peas, defrosted 1 Pkg Oyster Mushroom (roasted) 1/2-1 cup fresh grated Parmesan 1/4 cup thinly sliced mint leaves, plus small leaves for garnish

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