Hi, I am Elise. Today, we’re going to make asiago and asparagus barley ‘risotto’ recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Asiago and Asparagus Barley ‘Risotto’ Recipe
Asiago and Asparagus Barley ‘Risotto’ is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Asiago and Asparagus Barley ‘Risotto’ is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have 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’:
- Get 1 1/2 tbsp olive oil
- Take 1 tbsp butter
- Prepare 1 large yellow onion (medium diced)
- Get 2 clove fresh garlic (minced)
- Take 1 1/2 cup pearl barley (check for pebbles)
- Prepare 1 cup white
- Get 6 cup chicken broth (may need a cup more)
- Take 1 bunch fresh asparagus (cut into bite size)
- Get 1 generous handful of fresh asiago
- Make ready 1 fresh black pepper, to taste
- Take 1 salt, to taste (I prefer Fleur de sel with herbs de Provence)
Steps to make Asiago and Asparagus Barley ‘Risotto’:
- 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.
- In separate pot over medium low heat warm the chicken broth. Do not boil. You just want it hot.
- To the dutch oven–Add garlic and season with salt and pepper (you will season again before finished, so don’t overdo it)
- 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
- Once the barley is hot and toasty, add all at once and let it reduce for a few minutes.
- 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.
- 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
- Once barley is done add asparagus and cook until tender and bright green 5-7 minutes.
- Lastly, add fresh grated asiago to your taste (keeping in mind it’s fairly salty) and season with salt and pepper.
- Serve topped with fresh chopped parsley aside steak, chicken or chops.
So that’s going to wrap this up for this exceptional dish asiago and asparagus barley ‘risotto’ recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
