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

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, asiago and asparagus barley 'risotto'. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

I found that the barley took a bit longer to cook so I had to add some extra water at the end. Tip: Risotto is a classic creamy rice dish of Norther Italy. I can be made with a wide variety of ingredients. Fresh vegetables and cheeses, such as ASiago, work especially well in risottos.

Asiago and Asparagus Barley 'Risotto' is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Asiago and Asparagus Barley 'Risotto' is something which I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Asiago and Asparagus Barley 'Risotto':
  1. Get 1 1/2 tbsp olive oil
  2. Get 1 tbsp butter
  3. Make ready 1 large yellow onion (medium diced)
  4. Make ready 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. Get 1 bunch fresh asparagus (cut into bite size)
  9. Take 1 generous handful of fresh asiago
  10. Take 1 fresh black pepper, to taste
  11. Make ready 1 salt, to taste (I prefer Fleur de sel with herbs de Provence)

I made Asiago Shrimp Risotto that was absolutely delicious and would like to try a Mushroom Risotto. Speaking of, I attempted to modify the cooking instructions for this risotto for the instant pot, posting here, and welcoming tips and suggestions, as it's very I love this with shrimp and asparagus! 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.

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. Note: This makes a great one-pan vegetarian main dish or a hearty side. Home » All Recipes » Barley Risotto with Asparagus, Basil, and Lemon.

So that’s going to wrap it up for this special food asiago and asparagus barley 'risotto' recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!