Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, asiago and asparagus barley 'risotto'. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

I found that the barley took a bit longer to cook so I had to add some extra water at the end. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. You could also use asiago or pecorino cheese. Any hard, aged cheese would work well.

Asiago and Asparagus Barley 'Risotto' is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Asiago and Asparagus Barley 'Risotto' is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have asiago and asparagus barley 'risotto' using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Asiago and Asparagus Barley 'Risotto':

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

I made Asiago Shrimp Risotto that was absolutely delicious and would like to try a Mushroom Risotto. Speaking of, I attempted to modify the cooking instructions for this risotto for the instant pot, posting here, and welcoming tips and suggestions, as it's very I love this with shrimp and asparagus! Barley is swapped in for arborio rice in this delicious Barley Risotto, with asparagus and parmigiano reggiano cheese. It's a comforting and easy weeknight 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.

Instructions to make Asiago and Asparagus Barley 'Risotto':

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.

Barley is swapped in for arborio rice in this delicious Barley Risotto, with asparagus and parmigiano reggiano cheese. It's a comforting and easy weeknight 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. Barley "Risotto" with Asparagus & Shiitakes. The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style dish. Be sure to use the convenient quick-cooking barley, which is available in most.

So that’s going to wrap it up for this special food 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 more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!