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Continued: Recipes: Barley and Asparagus Risotto; Ham, Cheese and Egg Crepes, Lemon Chicken and Snowpea Stirfry

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  • Last update: April 17, 2013 - 2:27 PM

• 1/4 c. white wine

• 3 c. vegetable stock, divided

2 c. asparagus, trimmed and cut into 1-in. pieces

1/4 c., plus 2 tbsp. grated Parmesan cheese

• 1/4 c. toasted, sliced almonds


Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 2 minutes or until slightly softened. Add the garlic and cook for another minute. Add the barley and cook for 3 minutes until lightly toasted.

Add white wine and cook, stirring, until wine has evaporated. Add 2 1/2 cups of the stock and bring to boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.

Add the asparagus, 1/4 cup Parmesan cheese and remaining broth if needed. Simmer, covered, for an additional 5 minutes or until barley and asparagus are tender.

Divide among 4 serving plates and garnish with the remaining Parmesan cheese and almonds.

Nutrition information per serving:

Calories 325 Fat 10 g Sodium 285 mg

Carbohydrates 48 g Saturated fat 3 g Calcium 185 mg

Protein 12 g Cholesterol 7 mg Dietary fiber 10 g

Diabetic exchanges per serving: 1 vegetable, 3 bread/starch, 2 fat.


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