Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, asiago and asparagus barley 'risotto'. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Asiago and Asparagus Barley 'Risotto' is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Asiago and Asparagus Barley 'Risotto' is something that I’ve loved my entire life.
To begin with this 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 cook it.
The ingredients needed to make Asiago and Asparagus Barley 'Risotto':
- Prepare 1 1/2 tbsp olive oil
- Make ready 1 tbsp butter
- Prepare 1 large yellow onion (medium diced)
- Prepare 2 clove fresh garlic (minced)
- Take 1 1/2 cup pearl barley (check for pebbles)
- Get 1 cup white wine
- Get 6 cup chicken broth (may need a cup more)
- Prepare 1 bunch fresh asparagus (cut into bite size)
- Prepare 1 generous handful of fresh asiago
- Get 1 fresh black pepper, to taste
- Get 1 salt, to taste (I prefer Fleur de sel with herbs de Provence)
Instructions to make Asiago and Asparagus Barley 'Risotto':
- 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.
- In separate pot over medium low heat warm the chicken broth. Do not boil. You just want it hot.
- To the dutch oven–Add garlic and season with salt and pepper (you will season again before finished, so don't overdo it)
- 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
- Once the barley is hot and toasty, add wine all at once and let it reduce for a few minutes.
- 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.
- 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
- Once barley is done add asparagus and cook until tender and bright green 5-7 minutes.
- Lastly, add fresh grated asiago to your taste (keeping in mind it's fairly salty) and season with salt and pepper.
- Serve topped with fresh chopped parsley aside steak, chicken or pork chops.
So that is going to wrap it up for this exceptional food asiago and asparagus barley 'risotto' recipe. Thank you very much for your time. I’m confident you can 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
