Barley Risot to with Spring Peas, Asparagus, and Leeks

Barley is a whole grain that comes in two forms; be sure to choose the pearled barley over the hulled. Consider soaking the barley overnight so that the grain will be soft when you cook it. Like any good risotto, this dish requires attention during cooking, and it’s best served immediately, when it’s soft and creamy. If you have leftovers, they’re great for making into risotto cakes. Serves 4 to 6

¼ cup olive oil

2 leeks (white and pale green parts only), finely diced

2 teaspoons fine sea salt

1½ cups pearl barley

¾ cup dry white wine

About 5½ cups hot water

¼ cup finely chopped fresh parsley

1 tablespoon freshly grated lemon zest (from 2 lemons)

1 teaspoon freshly ground black pepper

6 ounces thin asparagus, tough ends trimmed and stalks cut diagonally into 1½-inch pieces

10 ounces frozen peas, thawed, or 1½ cups shelled fresh peas

Heat the olive oil in a large, heavy saucepan over medium heat. Add the leeks and sprinkle with 1 teaspoon of the salt. Sauté until the leeks are tender, about 6 minutes. Add the barley and stir to coat the barley with the leeks and oil. Add the wine and simmer over medium heat, stirring constantly, until most of the wine has been absorbed, about 3 minutes. Using a small ladle, add the hot water, about 2 ladlefuls at a time, and stir almost constantly between additions, waiting for the water to be absorbed before adding more. After the barley has cooked for 25 minutes, stir in the parsley, lemon zest, pepper, and the remaining 1 teaspoon salt. Continue cooking and adding the water, stirring almost constantly, until the barley is tender but still firm, about 20 minutes longer.

Meanwhile, cook the asparagus in a large pot of boiling salted water until al dente, about 1 minute. Using a slotted spoon, remove the asparagus from the boiling water and transfer the pieces to a bowl of ice water to cool. Repeat with the peas.

Stir the asparagus and peas into the finished risotto and cook just until they are heated through. Serve immediately.

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