Spring has sprung, and it's brought along with it some of the year's brightest, greenest, and most delicious produce. What better way to use these gems than in a colorful, springtime barley risotto?
For a twist on the classic Italian risotto, today we're swapping the arborio rice for some hearty pearl barley. Mixed with fresh asparagus and an herb puree, this orzotto shows off barley's lighter side.
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