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Lemony Barley Risotto with Asparagus and Walnuts

kept bylaerkin
recipe byVegalicious

3/4 lbs. fresh green asparagus, ends trimmed, cut into 1/2 inch pieces
1 onion chopped
1 tablespoon vegan margarine
1/2 cup dry white wine
3 cups vegetable bouillon
1 cup pearl barley
1/2 cup walnut halves, toasted and chopped
1/2 cup fresh mixed Italian herbs
1 tablespoon freshly grated organic lemon zest
2 tablespoons fresh lemon juice
1/3 cup nutritional yeast



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