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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, asiago and asparagus barley 'risotto'. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Asiago and Asparagus Barley 'Risotto' is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Asiago and Asparagus Barley 'Risotto' is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook asiago and asparagus barley 'risotto' using 11 ingredients and 10 steps. Here is how you can achieve it.

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

So that is going to wrap this up for this exceptional food asiago and asparagus barley 'risotto' recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!