1431 Foulk Rd, Wilmington, DE 19803

Open Tue-Fri 9-6, Sat 9-5

Barley Risotto with Asparagus and Parmesan


2.5 cups low-sodium vegetable or chicken broth
1 tablespoons olive oil
1/2 large yellow onion, finely chopped
1 large clove garlic, finely chopped
3/4 cups barley
1/2 cup dry white wine
1/2 pound asparagus, cut diagonally into 1-inch pieces
Salt and pepper to taste
1/2 cup grated Parmesan



  1. Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for roughly 5 minutes or until soft. Add the garlic and cook for 1 minute more.
  2. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.
  3. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed.
  4. Remove from heat, season with the salt and pepper, and stir in the Parmesan.

Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering. 

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