Name: Barley Risotto with Asparagus, Cider, and Goat Cheese (Kaszotto ze szparagami, cydrem i kozim serem)
Cook time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons (45 g) unsalted butter; 1 cup (200 g) pearl barley; 3 cups (720 ml) Vegetable Broth; Salt and freshly ground black pepper; 2 tablespoons soft goat cheese, plus more for serving; ½ cup grated Parmesan cheese, plus more for serving; ½ teaspoon grated lemon zest; 1 cup (240 ml) dry apple cider, plus more if needed; 1 bunch (1 pound/450 g) asparagus, trimmed, cut into 1-inch (2.5 cm) pieces; 3 garlic cloves, thinly sliced; 1 large onion (7 ounces/200 g), chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

Risotto with Polish pearl barley is much simpler to prepare than the classic Italian version with rice. You do not need to stir the pot constantly like an Italian grandma, watching to see if another cup of broth is needed. Instead, you simply cook barley in a saucepan (you can even make it a day or two ahead), and use it to prepare a fast, comforting, light dish in around 10 minutes. This kaszotto is full of spring asparagus, complemented perfectly by dry apple cider, which is a grea

Ingredients

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Ingredients

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