Barley Asparagus Risotto

This is what we had for dinner. It's another recipe from Michael Smith which I had to try last night as the book's due back at the library tomorrow. It features two of our favorite foods - barley and asparagus. He has another version of it here.

Barley is an ancient grain with an addictive nutty taste and a pleasing chewy texture. This dish isn't a true risotto - because it doesn't include rice - but it's made the same way so I call it one. This is a great way to enjoy tasty and healthy whole grains.

4 slices of finely sliced bacon
A finely chopped onion
2 minced garlic cloves
1 cup (250 mL) of pearl barley
1/2 cup (125 mL) of your favorite white wine
6 cups (1.5 L) of chicken stock or water
A spoonful of minced fresh thyme
A bunch of asparagus, cut into 1-inch slices
A sprinkle or two of salt and pepper (optional for me due to the bacon)
1/2 cup (125 mL) of a top-notch grated Parmesan cheese like Grana Padano

Warm the chicken stock or water in a small saucepan over low heat. Meanwhile, add the bacon with a splash of water to a medium saucepan. Cook over medium heat, stirring frequently, until the bacon is crisp and lightly browned. If the pan begins to burn, add another splash of water and continue cooking. When the bacon is crisp, add the onion and garlic and continue cooking until they soften, about 5 minutes. Reduce the heat to medium-low, then add the barley and stir for a minute. Add the wine and stir until the liquid is absorbed.

Add 2 cupfuls of stock or water to the barley and slowly simmer, stirring frequently, until it's absorbed. Repeat with the remaining liquid, half a cupful at a time, simmering and stirring until each addition is absorbed before adding the next. This slow addition and constant stirring will coax the starches out of the barley and into the surrounding sauce-like liquid. If you run out of stock and the barley is still a bit crunchy you may use more stock or hot water. The risotto may be made to this point in advance, then refrigerated.

Just before serving, stir in the thyme, asparagus and seasoning. Cover with a lid, then continue cooking just long enough to heat the asparagus through, turning it bright green and tender. Stir in the cheese and serve immediately.

Feel free to try: If you'd like to make a vegetarian version, replace the bacon with a splash of olive oil and use water instead of chicken broth.