Okay- I confess. I am obsessed with risotto. You probably already know this if you ever look at my blog. I have tried it with all types of grains, vegetables, seasonings, spices and everytime I love it.
This Cooking Light recipe uses arborio rice, quinoa, and instant barley. A nice combination of grains. I love all of those grains and I was excited to see how a combination of the three would turn out.
I also really like asparagus, as do my kids and it was perfect with this risotto.
This recipe was a little bit creamier than some of the others that I have tried-I think because of the milk and cheese that is added near the end, but the extra creaminess was very delicious.
I ordered risotto at a restaurant recently and was very disappointed by the taste. It was practically soup. Does anyone have any recommendations of a good place to order risotto? Even if you do, I will probably just keep making it at home. I tend to think you can make almost anything at home that will be just as good or better than eating out. But that is just me.
Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add rice, barley, and quinoa; sauté 2 minutes.
Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Top with asparagus spears, and sprinkle with pine nuts.
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