Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, barley risotto with asparagi and ham. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Barley Risotto with Asparagi and Ham is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Barley Risotto with Asparagi and Ham is something that I’ve loved my entire life. They’re fine and they look fantastic.
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 have to first prepare a few ingredients. You can have 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:
- Prepare 1 small Onion
- Take 1 bunch Asparagus
- Take 1 head Fennel
- Prepare 1 tsp salt
- Make ready 1 cup White Wine
- Prepare 2/3 lb Ham
- Prepare 1 pinch pepper
- Make ready 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’s going to wrap it up with this special food barley risotto with asparagi and ham recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
