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Baked Spring Veggie Risotto

Like every other person on the planet, I LOVE risotto! I have two problems with it though: 1) it is very highmaintenence and time consuming and 2) it's not a particularly healthy choice. This recipe attempts to address these two complaints, first by BAKING the risotto to minimize time and stirring, and second to use healthy barley and spring veggies to lighten up the dish.

Get the full recipe at: Gen Y Foodie


1 tbsp extra virgin olive oil

1 medium yellow onion, diced

1 medium leek, rinsed, trimmed and sliced

1 cup pearled barley

3 cups of low sodium veggie broth, divided

juice of 1/2 lemon

1 tsp salt

1 tsp black pepper

1 cup shelled peas (fresh or frozen)

1 lb bunch of asparagus, ends trimmed, washed and cut into 1-2" chunks

1/4 cup grated Parmesan (plus more for garnish)

2 tbsp fresh rosemary, washed and chopped

2 tbsp fresh parsley, washed and chopped

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