Barley Risotto With Lima Beans, Asparagus And Spinach Recipe

• 2 Tbsp. extra virgin olive oil
• 1 lrg leek, white and pale green parts only finely minced
• 1 x fennel bulb finely minced
• 1 Tbsp. finely-minced fresh thyme
• 2 1/2 c. pearl barley
• 7 c. vegetable stock
• 1 pch saffron threads
• 10 x asparagus spears trimmed, and sliced into 1/4" pcs on bias
• 1 c. fresh or possibly frzn lime beans (thawed if frzn, blanched and liquid removed if fresh)
• 1/2 lb baby spinach trimmed, and cut into chiffonade
• 1/4 c. freshly-grated Parmesan cheese

1. Preheat grill.
2. Using side burner or possibly top of grill.
3. Heat extra virgin olive oil in a medium saucepan.
4. Add in 1/2 of the leeks and fennel and cook till soft.
5. Add in the thyme and barley and cook for 1 minute.
6. Place the broth and saffron in a large saucepan and bring to a simmer.
7. Begin by adding 2 c. of the stock and stir till the barley has absorbed the stock.
8. Add in the remaining leeks and fennel and 4 c. of the broth.
9. Cook till barley is tender and the mix is creamy, stirring often, about 30 min.
10. During the last 10 min add in the asparagus.
11. If the mix appears dry, add in the remaining 1 c. of stock.
12. Add in the lima beans and spinach and cook for 2 min.
13. Remove from heat and add in cheese, salt and pepper to taste.
14. This recipe yields 8 servings.

extra virgin olive oil, thyme, pearl barley, vegetable stock, threads, lime beans, baby spinach, freshlygrated parmesan cheese

Taken from cookeatshare.com/recipes/barley-risotto-with-lima-beans-asparagus-and-spinach-79045 (may not work)