Barley Risotto Recipe

Prepare stock

Warm the stock in a saucepan and keep it at a bare simmer over low heat.

In a wide, heavy-bottomed sauté pan or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until the butter foams.

Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 5–6 minutes.

Add the minced garlic and thyme; cook 30–45 seconds until fragrant but not browned.

Add the pearled barley and toast, stirring, for 2–3 minutes so the grains are coated and start to smell nutty.

Pour in the white wine and stir until mostly absorbed.

Begin adding the hot stock, 1/2 cup at a time, stirring frequently. Allow most of the liquid to be absorbed before adding more. Continue this process for about 30–35 minutes, until barley is tender but still has a slight bite (al dente) and the mixture is creamy. You may not need all the stock; assess texture as you go.

When barley is just tender, stir in remaining 1 tablespoon butter and 3 tablespoons grated Parmesan. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon juice if using. Adjust seasoning to taste. Keep warm while finishing vegetables and romesco.

In a food processor, combine smoked almonds, roasted red peppers, tomato paste, garlic clove, smoked paprika, sherry or red wine vinegar, and 1/2 teaspoon salt. Pulse to begin breaking down the solids.

With the processor running, drizzle in 3 tablespoons olive oil and add 2 tablespoons water as needed to reach a smooth but slightly coarse spreadable consistency. Scrape down the sides and taste; adjust salt or vinegar if needed. Transfer to a bowl and keep at room temperature (or slightly warm).

Preheat a skillet or cast-iron pan over medium-high heat. Toss the asparagus pieces with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Add asparagus to the hot pan in a single layer and cook, stirring or turning occasionally, until bright green and just tender, about 3–5 minutes depending on thickness. Remove to a plate and keep warm.

In the same hot pan, add the cherry tomatoes (cut side down if halved) and a quick drizzle of oil if the pan is dry. Let them blister and char in spots without stirring too much, about 4–6 minutes, until skins split and they soften. Remove from heat.

To serve, spoon a generous portion of barley risotto onto each plate. Make a few dollops or a smear of smoked almond romesco across the risotto (about 1–2 tablespoons romesco per serving). Arrange blistered tomatoes and asparagus pieces on top.

Finish with an extra sprinkle of grated Parmesan (about 1–2 tablespoons per serving), a scattering of chopped parsley or basil if using, and an extra grind of black pepper. Serve immediately.