Barley-Asparagus Risotto with Balsamic Vinegar (image from weightwatchers.com)

Barley-Asparagus Risotto with Balsamic Vinegar (image from weightwatchers.com)

Update: After making some other Weight Watchers dishes, I don’t believe I’ll be making this one again. It’s a little odd for reheating, and we definitely end up with a bunch of leftovers. Just doesn’t quite make the cut anymore. But still worth a try, I’d say. You may disagree with me.

Ok, so here it goes.

So my husband and I decided to do this whole weight loss thing a little backwards. AFTER our wedding. I mean, I’m sorry, I just had too much to do to think about eating right. ANYway, so we just started Weight Watchers and I’ve been trying out their recipes. Today is “Barley-Asparagus ‘Risotto’ with Balsamic Vinegar.” Their description for this dish is “Our spring risotto is just as delicious as those made with traditional arborio rice, but much less labor intensive.” Sounds good to me!

Two issues came up for me with this recipe. First, it’s got Balsamic Vinegar in it. Ok, husband can’t have too much of that; very acidic, causes his acid reflux to flare up pretty easily. Well, I noticed it really wasn’t that much vinegar in there for the entire dish: 2.5 tablespoons. So I figure if I put in 2 teaspoons, we’ll still get the flavor and little bit of acidity the dish needs and it’s little enough that it didn’t seem to cause heartburn. (It’s not always obvious what caused any heartburn he has.)

Second, the recipe calls for quick-cook barley, but I couldn’t find any of that at the grocery store so I settled on the regular stuff. I figured, all the quick-cook stuff is pre-cooked and then dried barley, so I’ll just under cook it in water and add it to the recipe at the specified time.

Well, it came out great! I’m excited about this one because it really satisfied that carb craving I tend to get and was nice and creamy even though there’s only a tiny bit of Parmesan cheese in there. (oh, and it was only 4 points for a cup, which was really filling.) The starch from the barley really helped create a thick final product.

This one’s definitely going on the “make-again” list.

Here’s the Weight Watchers recipe:
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=75471

Give it a try and let me know what you think! Did you end up making any changes?