Barley Risotto with Asparagus, Cider, and Goat Cheese Makes 4 servings 1. Boil the broth in a large saucepan. Stir in the barley; cook, covered, over low heat until the liquid has been mostly absorbed, 20 to 30 minutes. Remove from the heat; let sit in the covered saucepan. 2. Heat the butter in a large saucepan over medium. Add the onion and cook, stirring frequently, until nearly soft, about 2 minutes. Add the garlic and asparagus; cook until slightly golden brown, about 2 minutes. Remove and set aside the tips of the asparagus from the saucepan. (You will use them for serving.) 3. Stir in the cooked barley. Add the cider; bring to a simmer, and cook over high heat, stirring frequently, until the barley absorbs the liquid, 2 to 3 minutes. Stir in the lemon zest, Parmesan, and goat cheese. Season with salt and pepper. Add more cider for a looser consistency. 4. To serve, divide among plates. Arrange the asparagus tips over the kaszotto. Top with more Parmesan and goat cheese. Serve with chilled cider on the side. Note: This spring risotto also tastes great with other green vegetables, such as English peas, sugar snap peas, or green beans. Ingredients 3 cups vegetable broth & 1 cup pearl barley 3 tablespoons unsalted butter 1 large onion, chopped and 3 garlic cloves, thinly sliced 1 bunch asparagus, trimmed, cut into 1-inch pieces 1 cup dry apple cider, plus more if needed ½ teaspoon grated lemon zest ½ cup grated Parmesan cheese & 2 tablespoons soft goat cheese, plus more for serving Salt and freshly ground black pepper Polish'd Vegan Africa East Meets Vegan Caribbean Vegan Plant-Based India More from The Experiment Publishing New from Michał Korkosz: 100 fresh, modern Polish vegetarian recipes—from new takes on traditional favorites to fusions from around the world. An authentically African and naturally vegan culinary journey across the continent—from Ghana to Ethiopia, Nigeria to South Africa, and beyond, featuring over 70 irresistible recipes When Sasha Gill went vegan, she didn’t leave family home-cooked favorites behind. She proves that Asian cooking can be plant-based, easy, affordable, and delicious, with 90 recipes. Spice up your life with authentic Caribbean recipes—veganized! Barbadian chef Taymer Mason shares over 200 authentic, beautifully photographed recipes. Dr. Sheil Shukla celebrates Indian cuisine with 100 stunningly photographed vegan recipes that utilize fresh, healthy produce to capture the indelible flavors of India.
✔ Author(s): Michal Korkosz
✔ Title: Fresh from Poland: New Vegetarian Cooking from the Old Country
✔ Rating : 4.8 out of 5 base on (391 reviews)
✔ ISBN-10: 1615196552
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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