Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, barley risotto with asparagi and ham. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Barley Risotto with Asparagi and Ham is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Barley Risotto with Asparagi and Ham is something which I have loved my whole life.
Barley Risotto With Asparagus and Parmesan. Back to Barley Risotto With Asparagus and Parmesan. This hearty barley risotto is best with seasonable vegetables.
To get started with this recipe, we must prepare a few components. You can cook barley risotto with asparagi and ham using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Barley Risotto with Asparagi and Ham:
- Get 1 small Onion
- Prepare 1 bunch Asparagus
- Get 1 head Fennel
- Make ready 1 tsp salt
- Take 1 cup White Wine
- Make ready 2/3 lb Ham
- Prepare 1 pinch pepper
- Prepare 2 cup water
Add more broth if needed to reach the desired consistency. Barley "Risotto" with Asparagus & Shiitakes. The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style dish. Be sure to use the convenient quick-cooking barley, which is available in most.
Steps to make Barley Risotto with Asparagi and Ham:
- Preheat a large wide pan with a bit of Extra Virgin Olive Oil. Chop finely a small onion (or half of a big one) and put it in the pan. Stir till it turns gold.
- Chop some fennel heads finely and add them to the onions. This will enhance then final flavor.
- Add barley to the mix and stir while adding a bit of water.
- This is the time to add some salt and freshly grinded pepper. Stir again.
- Cut some fresh ham into little cubes and add to the mix.
- Cut the asparagi in small pieces and them to the mix. Also, add wine and stir.
- Since this is cooking like a risotto, remember to add water when need be or you're going to end up with a very sticky and brown result.
Transfer to a plate with a slotted spoon. Serve the risotto topped with asparagus tips. I ushered the barley risotto out of winter and into spring by adding asparagus and brightening the flavors with lemon. The result is a comforting, yet light and healthy dish. My in-laws are in town this week and I knew this one was a winner when my picky father-in-law Jack wanted seconds.
So that is going to wrap it up for this exceptional food barley risotto with asparagi and ham recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
