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Great recipe for Barley Risotto with Asparagi and Ham. After a long day at work, I felt in the need of a good, healthy meal. A bunch of Asparagi was looking at me when I opened the door of the refrigerator.
Alright, don’t linger, let’s practice this barley risotto with asparagi and ham formula with 8 materials which are definitely easy to acquire, and we have to process them at the very least through 7 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients Barley Risotto with Asparagi and Ham:
- Provide 1 small of Onion
- Get 1 bunch Asparagus
- Provide 1 head of Fennel
- Need 1 tsp for salt
- Give 1 cup of White Wine
- You need 2/3 lb of Ham
- Provide 1 pinch for pepper
- Take 2 cup water
Heat the oil in a large skillet over medium-high heat. The best recipe for slow-cooked risotto primavera. First cook the ham hock then shred the meat and create this indulgent (but quite easy) barley risotto. The spring veg work a treat with the ham.
Barley Risotto with Asparagi and Ham start cooking:
- 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.
Cut off the tips and set aside. Cut the remaining asparagus stalks into pieces. Heat olive oil in a saucepan and cook and stir onion until soft. Add asparagus stalks and cook for a few minutes. Transfer to a plate with a slotted spoon.
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