Spring Barley Risotto

Growing up in New England in the seventies, long before the gourmet revolution, the best vegetables were the ones that you grew yourself or purchased at the local farmstand. These days I do not have the time, space or inclination to grow my own food, so I do what many of us do and shop at the farmer's market as often as I can. It's a great way to support the local economy and the small time farmer. In return you really do get the best and freshest produce available. Right now, spring vegetables rock. We have been eating tons of vibrant, slightly bitter asparagus, sugar snap peas that are candy-like in their sweetness, and green garlic so tender the individual cloves have not hardened yet. I love this time of year. I especially appreciate all of the vegetables after months of hearty winter fare and I typically switch to eating vegetarian several times a week. I love risotto. My husband loves risotto--it's a great vehicle for veggies, but it's really tough to stand at the stove and stir constantly for 45 minutes. Instead of a traditional risotto made with arborio or carnaroli rice, I make a shortcut risotto style dish with barley. Barley is a nutritious ancient grain. It has a nutty, chewy flavor, is widely available and very inexpensive. One cup of dry barley yields over 3 cups cooked. I parcook the barley for 35-40 minutes, in stock or salted water, and prep my vegetables while the barley is cooking.

Farmer's Market Spring Barley Risotto

1c. of Pearl Barley (If you are really in a rush, you can use flaked barley, which cooks in about 20 minutes. Farro would also be a good substitute and also cooks in about 20 minutes.)

4 c. of stock or water to cook the barley

1c-1 1/2c. water or stock to finish the barley

1 bunch of green garlic, about four heads with greens attached. Remove any papery skin on the outside of the green garlic bulb, trim the roots and lop off the tops of the green garlic. Quarter the heads and slice the stems.

1 bunch of Asparagus (about a pound), the tough bottom stalks snapped off--about three inches-- and the remainder sliced into 1 inch lengths.

a handful of snap peas or other green vegetable,

a good sized handful of baby spinach, chopped or sliced into strips. *swiss chard works too, just pull off the leaves and save the stalks for soup.

2 Tbsp. butter

1/2 c. white wine

1/2c. parmesan cheese, grated

2 tsp. lemon zest

salt and freshly ground black pepper

Place the barley in a soup pot and pour the four cups of water or stock over. Season the cooking liquid with salt. Set on the stove top and bring to a high simmer. Let the barley simmer away for 35 or 40 minutes. If it starts to dry out, simply add more liquid. Barley is a really forgiving grain. It's difficult to overcook, so don't worry too much about it. While the barley is cooking, prep the vegetables. Be creative with this dish and feel free to use up leftovers from the fridge. Ham, roast chicken or duck confit are all welcome additions to be diced and folded in at the last minute. Melt the butter in a wide saute pan or stock pot. Add the green garlic quarters and the sliced stems. Saute for three or four minutes, until the slices are translucent. Deglaze the pan with the white wine and reduce by half. While the wine is reducing, drain the barley. Add the drained barley to the wine/garlic mixture. Give it a stir, then add 1 cup of your finishing liquid (stock or water). Bring the barley back up to a simmer and stir in the asparagus. Have your vegetables lined up and ready to go next to the stove. This next part goes quickly and smoothly if you are prepared. When the asparagus starts to turn that bright green 'cooked' color, fold in the spinach or swiss chard, and let it wilt. If the barley is starting to dry out, add more liquid a little at a time to moisten. Finish the risotto by folding in the parmesan cheese and the lemon zest. Season to taste with salt and pepper. Enjoy! Serve with a light white wine such as a sauvignon blanc or pinot grigio. For a fancier presentation, serve in shallow bowls and top with grated parmesan and chopped chives or parsley.