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Read more Barley Risotto with Asparagus, Cider, and Goat Cheese Makes 4 servings 1. Boil the broth in a large saucepan. Stir in the barley; cook, covered, over low heat until the liquid has been mostly absorbed, 20 to 30 minutes. Remove from the heat; let sit in the covered saucepan. 2. Heat the butter in a large saucepan over medium. Add the onion and cook, stirring frequently, until nearly soft, about 2 minutes. Add the garlic and asparagus; cook until slightly golden brown, about 2 minutes. Remove and set aside the tips of the asparagus from the saucepan. (You will use them for serving.) 3. Stir in the cooked barley. Add the cider; bring to a simmer, and cook over high heat, stirring frequently, until the barley absorbs the liquid, 2 to 3 minutes. Stir in the lemon zest, Parmesan, and goat cheese. Season with salt and pepper. Add more cider for a looser consistency. 4. To serve, divide among plates. Arrange the asparagus tips over the kaszotto. Top with more Parmesan and goat cheese. Serve with chilled cider on the side. Note: This spring risotto also tastes great with other green vegetables, such as English peas, sugar snap peas, or green beans. Ingredients 3 cups vegetable broth & 1 cup pearl barley 3 tablespoons unsalted butter 1 large onion, chopped and 3 garlic cloves, thinly sliced 1 bunch asparagus, trimmed, cut into 1-inch pieces 1 cup dry apple cider, plus more if needed teaspoon grated lemon zest cup grated Parmesan cheese & 2 tablespoons soft goat cheese, plus more for serving Salt and freshly ground black pepper Read more Read more

Details e-book Fresh from Poland

🗸 Author(s): Michal Korkosz
🗸 Title: Fresh from Poland: New Vegetarian Cooking from the Old Country
🗸 Rating : 4.8 from 5 stars (361 reviews)
🗸 Languange: English
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, PC and Amazon Kindle

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