Tuesday, May 19, 2009

Leek and Asparagus Barley Risotto

Rainy spring nights call for warming, comfortable dinners. My recipe for seasonal Leek and Asparagus Barley Risotto is on Maine Food & Lifestyle Magazine's blog. It's hearty, healthy, and easier than traditional risotto.

One of the best parts of making risotto is opening a bottle of white wine, using a little to deglaze the pan, and sipping a glass or two while stirring. Forget Napa: try The Villager White from Oyster River Wine Growers, in Warren, Maine. The label features a painting by Bangor artist Emily Leonard Trenholm.

2 comments:

  1. What a colorful and tasty looking dish! I'm a big fan of barley, so I'm always happy to find more recipes that include it.

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  2. Your ristotto looks delicious and perfect for the cold and windy autumn weather we are having right now! It's been so long since I've made one, thanks for linking to the recipe :)

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