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

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Barley Risotto With Asparagus and Parmesan. Barley is swapped in for arborio rice in this delicious Barley Risotto, with asparagus and parmigiano reggiano cheese. I came across a recipe for barley risotto in a magazine a while back and have had it on my food to-do list for quite a while.

Alright, don’t linger, let’s practice this asiago and asparagus barley 'risotto' formula with 11 substances which are definitely easy to receive, and we have to process them at the very least through 10 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients of Asiago and Asparagus Barley 'Risotto':
  1. Give 1 1/2 tbsp for olive oil
  2. Require 1 tbsp for butter
  3. Give 1 large of yellow onion (medium diced)
  4. Require 2 clove for fresh garlic (minced)
  5. Provide 1 1/2 cup pearl barley (check for pebbles)
  6. You need 1 cup for white wine
  7. Require 6 cup of chicken broth (may need a cup more)
  8. Provide 1 bunch fresh asparagus (cut into bite size)
  9. Make ready 1 - generous handful of fresh asiago
  10. You need 1 - fresh black pepper, to taste
  11. Take 1 of salt, to taste (I prefer Fleur de sel with herbs de Provence)

Snap off ends of asparagus stalks. Continue cooking, adding enough broth, ½ cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy. Barley Risotto with Artichokes and Asparagus. You may or may not need to use all the chicken stock.

Asiago and Asparagus Barley 'Risotto' making process:
  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.

Towards the end of the cooking, add the vegetables and continue to cook, adding chicken stock. Fold in the peas, asparagus and Parmigiano-Reggiano, and season with salt and pepper. Add more broth if needed to reach the desired consistency. Learn how to make Barley Risotto with Asparagus and Parmesan. Home » All Recipes » Barley Risotto with Asparagus, Basil, and Lemon.

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