Ingredients

12 ounces asparagus, trimmed, cut into 3/4-inch pieces

• 2 cups pearl barley
• 3 tablespoons butter
• 1 cup finely chopped onion
• 3 large garlic cloves, finely chopped
• 8 1/2 cups (about) canned vegetable broth
• 2 cups drained canned diced tomatoes in juice
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley
• 2 teaspoons grated lemon peel

Description

Risotto, By Definition, Is Made With Rice. But Other Grains—like The Barley In This Main-course Recipe—can Be Prepared In The Same Style With...

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