Lemon And Asparagus Barley Risotto

• 2 tsp olive oil
• 1 None red onion, finely chopped
• 10.5 oz pearl barley
• 4 1/2 cups hot vegetable stock
• 9 oz asparagus, woody ends snapped off, cut into 3 pieces each
• 1 None red pepper, roasted, peeled, deseeded, finely sliced
• 1 None lemon, zested and juiced
• 4 None large eggs, poached
• None None grated Parmesan cheese, for sprinkling
• None None arugula salad, to serve

1. Heat oil in a heavy-bottomed saucepan over medium heat. Saute onion for 2-3 mins, until starting to brown. Add barley and cook for 2 mins, until toasted. Add hot stock, 1 ladleful at a time, stirring after each addition, until all liquid is absorbed and barley is just tender (about 20 mins). Add asparagus, pepper, lemon zest and lemon juice with last ladleful of stock.
2. Distribute between serving bowls. Top with poached eggs and sprinkle with Parmesan. Serve with arugula salad.

olive oil, red onion, pearl barley, red pepper, lemon, eggs, parmesan cheese, arugula salad

Taken from recipes-plus.com/api/v2.0/recipes/32626 (may not work)