Hi, I am Kate. Today, I’m gonna show you how to prepare asiago and asparagus barley risotto recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to 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 popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Asiago and Asparagus Barley Risotto is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have asiago and asparagus barley risotto using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Asiago and Asparagus Barley Risotto:
- Prepare 1 1/2 tbsp olive oil
- Take 1 tbsp butter
- Get 1 large yellow onion (medium diced)
- Take 2 clove fresh garlic (minced)
- Prepare 1 1/2 cup pearl barley (check for pebbles)
- Take 1 cup
- Prepare 6 cup chicken broth (may need a cup more)
- Make ready 1 bunch fresh asparagus (cut into bite size)
- Prepare 1 generous handful of fresh asiago
- Get 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 dont 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, theres usually one or two that sneak through the packaging process
- Once the barley is hot and toasty, add wine 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 thats 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 its fairly salty) and season with salt and pepper.
- Serve topped with fresh chopped parsley aside steak, chicken or .
So that’s going to wrap it up with this special dish asiago and asparagus barley risotto recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
