Win big with this healthy dish. #trustgortons … Skillet Crisp Tilapia With Asparagus Barley Risotto . 1 package Gorton’s Skillet Crisp Tilapia with Garlic & Herb Lemon wedges (optional) Asparagus Barley Risotto: 4 cups sodium-reduced chicken or vegetable broth 2 tbsp olive oil 1 onion, finely chopped 1 rib celery, finely chopped 1 carrot, peeled and finely chopped 2 cloves garlic, chopped 1 cup pearl barley 1 bay leaf 1 bunch asparagus, trimmed and cut into 1-inch pieces 1/4 cup fresh parsley, chopped 2 tbsp lemon juice 1 tsp lemon zest, finely grated 1/4 tsp each salt and freshly ground pepper (optional) . Pour the broth into a saucepan set over medium heat; bring to a simmer. Reduce the heat to low to maintain heat. Heat the oil in a Dutch oven set over medium heat. Add the onion, celery, carrot and garlic. Cook for 5 or until softened. Add the barley, bay leaf, salt and pepper. Cook for 2 minutes or until well coated. Ladle in 1 cup broth. Cook, stirring constantly, until almost all the liquid is absorbed. Continue to add all but 1/2 cup of the broth, 1 cup at a time and stirring constantly, for 25 to 30 minutes or until the barley is tender but still slightly toothsome in the center. Stir in the asparagus, reserved 1/2 cup broth, parsley, lemon juice and lemon zest. Cook for 5 minutes or until heated through. Season with salt and pepper to taste. Meanwhile, prepare the Skillet Crisp Tilapia with Garlic & Herb fillets according to package directions. Serve tilapia with barley risotto and lemon wedges, if desired. Tips: • Substitute your favorite side dish for the barley risotto! • Top the risotto with grated Parmesan cheese before serving.