Spring Vegetable and Barley Risotto

Ingredients:

• 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

Directions:

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.