Barley Risotto With Lima Beans, Asparagus And Spinach Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tablespoons olive oil

1/2 pound baby spinach, trimmed and cut into chiffonade

2 1/2 cups pearl barley

1/4 cup freshly grated Parmesan cheese

1 large leek, (white and pale green parts only) finely chopped

1 tablespoon fresh thyme, finely chopped

7 cups vegetable stock

1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained

Pinch of saffron threads

1 fennel bulb, finely chopped

10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias

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