Spring Vegetable and Barley Risotto


  • 1 teaspoon extra-virgin olive oil
  • 1 cup sliced leeks (white and light green parts only)
  • 4 cups reduced-sodium chicken broth
  • 3/4 cup uncooked pearl barley
  • 1/2 pound asparagus, trimmed, cut diagonally into 2-inch pieces
  • 1/4 pound snap peas, trimmed, cut in half diagonally
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon grated lemon zest
  • 1 teaspoon unsalted butter
  • 1/4 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh, chopped dill
  • 1/8 teaspoon fresh lemon juice


  1. Heat oil in a large, nonstick saucepan over medium heat. Add leeks; cover and cook, stirring occasionally, until leeks are light golden, about 4 to 5 minutes.
  2. Stir in broth and barley; bring to a boil. reduce heat to medium-low and simmer, covered, until barley is almost tender, about 30 minutes.
  3. Stir in asparagus and sugar snap peas; cover and simmer until vegetables are tender, about 3 to 5 minutes.
  4. Remove saucepan from heat; stir in cheese, zest, butter,salt, and pepper. Stir in dill and season to taste with fresh lemon juice; serve immediately.

Recipe from the kitchen of Weight Watchers.
Yields about 1 cup per serving. Serves 4.
6 Points Plus Weight Watchers points per serving.


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