Risotto with barley and asparagus

This time a risotto with barley and asparagus. Graupen is very suitable as a risotto. Of course, you have to know that barley cannot replace rice properly, but variety is also good.


  1. Cut off the ends and the tip of the asparagus, serving later used for decoration. We take the centerpieces and cut them into small cubes.
  2. Wash the grits under running water and put them in a saucepan.
  3. Pour in the broth and bring to a boil and then cook over low heat for about 20-25 minutes until the barley is almost cooked. Add the ends and the tips to the grits and cook with them.
  4. Heat a little olive oil in a saucepan and fry the chopped onion.
  5. Add the garlic, asparagus and chopped parsley and simmer with a little barley broth for about 10 minutes.
  6. Pour the finished grits into the other pot and stir well. Season with salt.
  7. Decorate with Parmesan, some parsley and asparagus pieces.
Risotto with barley and asparagus
Risotto with barley and asparagus


  • 200 g barley
  • 0.5 l broth 1 finely chopped onion
  • 3 pressed garlic cloves
  • 1 tbsp olive oil
  • 1 tsp butter
  • 3 tbsp chopped parsley 3 green asparagus salt
  • grated Parmesan cheese