Risotto, by definition, is made with rice. But other grains—like the barley in this main-course recipe—can be prepared in the same style with equally terrific results. Toasting the barley enhances its nutty flavor and keeps it from getting soft and mushy.

Makes 4 servings.

INGREDIENTS

  • 12ounces asparagus, trimmed, cut into 3/4-inch pieces2cups pearl barley
  • 3tablespoons butter
  • 1cup finely chopped onion
  • 3large garlic cloves, finely chopped
  • 81/2cups (about) canned vegetable broth
  • 2cups drained canned diced tomatoes in juice
  • 1/2cup freshly grated parmesan cheese
  • 1/2cup chopped arugula or 3 tablespoons chopped fresh parsley
  • 2teaspoons grated lemon peel

    DIRECTIONS

    Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain. (Can be made 1 day ahead. Cover and refrigerate.)

    Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer barley to bowl. Melt butter in same saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add barley and stir to coat. Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes. Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently. Add 3 cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 45 minutes. Add tomatoes and asparagus; stir until heated through, about 3 minutes. Mix in cheese, arugula and lemon peel. Season with salt and pepper.