4 servings (serving size: about 1 cup risotto, 3 asparagus spears, and about 1 teaspoon pine nuts)

Rice, barley, and quinoa give this risotto contrasting textures--creaminess from the rice, chewiness from the barley, and crunch from the quinoa. Flowering herbs make a pretty garnish.

How to Make It

Step 1

Bring saffron and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.

Step 2

Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add rice, barley, and quinoa; sauté 2 minutes. Add wine; cook 2 minutes or until liquid is nearly absorbed. Stir in 1 cup water; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).

Step 3

Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Top with asparagus spears, and sprinkle with pine nuts.

Ratings & Reviews

TmGinnis's Review

April 12, 2011
This dish is very tasty and very easy to make. Nice use of the spring asparagus that is in season. I added some edamame at the beginning and stir-fried the asparagus instead, since I like my asparagus on the crisp side of things.

jennmbeck's Review

January 06, 2010
Excellent dish-love the subtle lemon flavor. Very easy to make.