Hello, I’m Jane. Today, I’m gonna show you how 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. This time, I am going to make it a little bit tastier. 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’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. 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 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’:
- Take 1 1/2 tbsp olive oil
- Make ready 1 tbsp butter
- Take 1 large yellow onion (medium diced)
- Get 2 clove fresh garlic (minced)
- Get 1 1/2 cup pearl barley (check for pebbles)
- Get 1 cup
- Take 6 cup chicken broth (may need a cup more)
- Take 1 bunch fresh asparagus (cut into bite size)
- Make ready 1 generous handful of fresh asiago
- Prepare 1 fresh black pepper, to taste
- Get 1 salt, to taste (I prefer Fleur de sel with herbs de Provence)
Instructions 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 sausage.
- 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 sausage and toasty, add all at once and let it reduce for a few minutes.
- Start adding the sausage 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 .
So that is going to wrap it up for this exceptional dish asiago and asparagus barley ‘risotto’ recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
