Asiago and Asparagus Barley 'Risotto'
Asiago and Asparagus Barley 'Risotto'

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, asiago and asparagus barley 'risotto'. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Asiago and Asparagus Barley 'Risotto' is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Asiago and Asparagus Barley 'Risotto' is something that I have loved my whole life.

Barley Risotto With Asparagus and Parmesan. Tip: Risotto is a classic creamy rice dish of Norther Italy. I can be made with a wide variety of ingredients.

To begin with this recipe, we have to prepare a few components. You can have asiago and asparagus barley 'risotto' using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Asiago and Asparagus Barley 'Risotto':
  1. Make ready 1 1/2 tbsp olive oil
  2. Prepare 1 tbsp butter
  3. Prepare 1 large yellow onion (medium diced)
  4. Prepare 2 clove fresh garlic (minced)
  5. Get 1 1/2 cup pearl barley (check for pebbles)
  6. Prepare 1 cup white wine
  7. Prepare 6 cup chicken broth (may need a cup more)
  8. Take 1 bunch fresh asparagus (cut into bite size)
  9. Make ready 1 generous handful of fresh asiago
  10. Make ready 1 fresh black pepper, to taste
  11. Take 1 salt, to taste (I prefer Fleur de sel with herbs de Provence)

Snap off ends of asparagus stalks. Continue cooking, adding enough broth, ½ cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy. Learn how to make Barley Risotto with Asparagus and Parmesan. Add the chicken and asparagus and toss with the dressing.

Instructions to make Asiago and Asparagus Barley 'Risotto':
  1. In a preheated dutch oven or heavy bottom pot, melt butter into olive oil at medium heat. Add the chopped onion and saute until translucent.
  2. In separate pot over medium low heat warm the chicken broth. Do not boil. You just want it hot.
  3. To the dutch oven–Add garlic and season with salt and pepper (you will season again before finished, so don't overdo it)
  4. After onion and garlic have cooked down and started to change colour, add the pearl barley and continue to cook for 4-6 minutes until fragrant (barley will start to smell slightly 'toasted' after its heated through) before adding barley, I always pick through and look for pebbles, there's usually one or two that sneak through the packaging process
  5. Once the barley is hot and toasty, add wine all at once and let it reduce for a few minutes.
  6. Start adding the hot broth, a cup at a time, stirring frequently. Each time you add broth, stir until it absorbs into barley. It will start looking creamier and thicker with each cup of broth.
  7. After adding the 6th cup and cooking down, check barley for doneness. At this point, you may need to add another cup of broth and cook until barley is 'al dente'. Note-Barley has a chewy texture, much different from rice but that's why this recipe is delicious
  8. Once barley is done add asparagus and cook until tender and bright green 5-7 minutes.
  9. Lastly, add fresh grated asiago to your taste (keeping in mind it's fairly salty) and season with salt and pepper.
  10. Serve topped with fresh chopped parsley aside steak, chicken or pork chops.

Disclaimers aside, making risotto with pearl barley adds bite and texture that work very well with the smooth, green watercress puree. Start with thick-stemmed asparagus for this, if you can: it'll make it far easier to shave each spear with a vegetable peeler and get the ribbons you're after. Barley is swapped in for arborio rice in this delicious Barley Risotto, with asparagus and parmigiano reggiano cheese. I came across a recipe for barley risotto in a magazine a while back and have had it on my food to-do list for quite a while. The biggest question in my mind was, would it be just as.

So that’s going to wrap this up for this exceptional food asiago and asparagus barley 'risotto' recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!