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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, asiago and asparagus barley 'risotto'. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Barley Risotto With Asparagus and Parmesan. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. You could also use asiago or pecorino cheese.

Asiago and Asparagus Barley 'Risotto' is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Asiago and Asparagus Barley 'Risotto' is something which I have loved my whole life.

To get started 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. Prepare 1 1/2 tbsp olive oil
  2. Get 1 tbsp butter
  3. Make ready 1 large yellow onion (medium diced)
  4. Prepare 2 clove fresh garlic (minced)
  5. Take 1 1/2 cup pearl barley (check for pebbles)
  6. Make ready 1 cup white wine
  7. Make ready 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. Take 1 fresh black pepper, to taste
  11. Prepare 1 salt, to taste (I prefer Fleur de sel with herbs de Provence)

This hearty barley risotto is best with seasonable vegetables. Barley "Risotto" with Asparagus & Shiitakes. The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style dish. Be sure to use the convenient quick-cooking barley, which is available in most.

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.

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. Learn how to make Barley Risotto with Asparagus and Parmesan. Snap off ends of asparagus stalks.

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