Barley Risotto with Asparagus and Hazelnuts

Ingredients for Barley Risotto with Asparagus and Hazelnuts

• 675g medium asparagus, trimmed

• 1325ml water

• 1 tesked salt

• 1 medelstor lök, finhackad

• 1/4 teskedar svartpeppar

• 45 ml olivolja

• 300ml pearl barley

• 120 ml torrt vitt vin

• 1 vitlöksklyfta

• 1 1/4 teaspoons finely grated fresh lemon zest

• 30g finely grated Parmigiano-Reggiano (about 80g ) plus additional for serving

• 80g hazelnuts, toasted and coarsely chopped

How to make Barley Risotto with Asparagus and Hazelnuts

Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (1325ml ) and 1/2 teaspoons salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor (not a blender, which would require adding liquid).

Add reserved asparagus tips and slices to boiling water and cook, uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted spoon to a sieve, reserving cooking liquid in pan, and rinse under cold water to stop cooking. Drain well and reserve in another bowl.

Measure cooking liquid and, if necessary, add enough water to bring total to 650g , then reserve.

Cook onion with pepper and 1/4 teaspoons salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add barley and cook, stirring, 1 minute.

Add wine and boil, stirring, until liquid is absorbed, about 1 minute.

Add 950ml reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stewlike consistency, 35 to 40 minutes.

Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoons salt using side of a large heavy knife, then add to asparagus in food processor along with zest and purée until smooth.

When barley is cooked, stir in asparagus purée, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute. Stir in cheese, then season with salt and pepper. Serve with hazelnuts and additional cheese on the side.

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