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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, asiago and asparagus barley 'risotto'. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Great recipe for Asiago and Asparagus Barley 'Risotto'. This twist on traditional risotto is delicious and creamy. It works well with most green vegetables, try broccoli, green beans, kale or even brussels sprouts but adjust their cooking times accordingly) Add the hot stock a little bit at a time, adding just enough to cover the surface of the barley.

Asiago and Asparagus Barley 'Risotto' is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Asiago and Asparagus Barley 'Risotto' is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook asiago and asparagus barley 'risotto' using 11 ingredients and 10 steps. Here is how you can achieve 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. Take 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. Make ready 1 cup white wine
  7. Prepare 6 cup chicken broth (may need a cup more)
  8. Prepare 1 bunch fresh asparagus (cut into bite size)
  9. Prepare 1 generous handful of fresh asiago
  10. Get 1 fresh black pepper, to taste
  11. Take 1 salt, to taste (I prefer Fleur de sel with herbs de Provence)

Trim the asparagus and cut in half. Tip in the garlic and pearl barley and. Stir in the barley, cover and decrease the heat to low. Remove from the heat and let sit, covered.

Steps 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.

Risotto, by definition, is made with rice. But other grains like the barley in this main-course recipe can be prepared in the same style with equally terrific results. Heat the oil in a large skillet over medium-high heat. Barley Risotto With Asparagus and Parmesan Barley Risotto With Asparagus and Parmesan. Follow recipe, cooking onion in pressure cooker, uncovered, then adding barley and wine as directed above.

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