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

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, asiago and asparagus barley 'risotto'. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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

Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. You could also use asiago or pecorino cheese. Any hard, aged cheese would work well.

To begin 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 cook it.

The ingredients needed to make Asiago and Asparagus Barley 'Risotto':
  1. Get 1 1/2 tbsp olive oil
  2. Take 1 tbsp butter
  3. Make ready 1 large yellow onion (medium diced)
  4. Make ready 2 clove fresh garlic (minced)
  5. Make ready 1 1/2 cup pearl barley (check for pebbles)
  6. Make ready 1 cup white wine
  7. Take 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. Prepare 1 fresh black pepper, to taste
  11. Make ready 1 salt, to taste (I prefer Fleur de sel with herbs de Provence)

Risotto is a traditional Italian dish that's made by cooking rice (or, in this case, barley) slowly and gradually in broth. When you begin cooking the rice (usually with a mixture of onions and garlic, and sometimes wine), you add just. Barley Risotto with Beans and Greens by Smitten Kitchen. Barley Risotto with Roasted Root Vegetables and Spinach by Camille Styles.

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.

Oven-Roasted Asparagus with Bacon, Garlic, and Asiago cheese - perfect appetizer for all kinds of meat and fish. This recipe provides detailed instructions on how to roast the asparagus in the oven so that it has the perfect texture. Learn how to make Barley Risotto with Asparagus and Parmesan. Add the chicken and asparagus and toss with the dressing. Disclaimers aside, making risotto with pearl barley adds bite and texture that work very well with the smooth, green watercress puree.

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