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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, asiago and asparagus barley 'risotto'. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Asiago and Asparagus Barley 'Risotto' is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Asiago and Asparagus Barley 'Risotto' is something that I have loved my entire life.

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 can achieve that.

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. Get 1 1/2 cup pearl barley (check for pebbles)
  6. Prepare 1 cup white wine
  7. Take 6 cup chicken broth (may need a cup more)
  8. Make ready 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)
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.

So that is going to wrap it up for this exceptional food asiago and asparagus barley 'risotto' recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!