How Make Tasty Barley Risotto with Asparagi and Ham

Barley Risotto with Asparagi and Ham. This is my recipe for risotto with asparagus, prosecco and boiled ham. Feel free to add more Parmesan cheese, if you are a cheese fan. Rinse the asparagus, pat dry and break off any woody stalk ends and discard.

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Barley Risotto With Asparagus and Parmesan. Recipe courtesy of Food Network Kitchen. Lighten your cooking load and liven up your Easter spread with our easy slow-cooker risotto. We can cook Barley Risotto with Asparagi and Ham using 8 components and 7 steps. Right here is how we cook.

Preparation To Make of Barley Risotto with Asparagi and Ham

1. Detaile. of Onion.
2. Directions. of Asparagus.
3. Detaile. of Fennel.
4. Directions. of salt.
5. Instructions. of White Wine.
6. Detaile. of Ham.
7. Directions. of pepper.
8. Detaile. of water.

This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Add the barley and stir to coat with oil. This hearty barley risotto is best with seasonable vegetables. If asparagus isn't in season, swap in summer squash, butternut squash or peppers.

This Is To Make Barley Risotto with Asparagi and Ham

1. 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..
2. Chop some fennel heads finely and add them to the onions. This will enhance then final flavor..
3. Add barley to the mix and stir while adding a bit of water..
4. This is the time to add some salt and freshly grinded pepper. Stir again..
5. Cut some fresh ham into little cubes and add to the mix..
6. Cut the asparagi in small pieces and them to the mix. Also, add wine and stir..
7. 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..

Add the mushrooms, asparagus, tomatoes and thyme. Disclaimers aside, making risotto with pearl barley adds bite and texture that work very well with the smooth, green watercress puree. Start with thick-stemmed asparagus for this, if you can: it'll make it far easier to shave each spear with a vegetable peeler and get the ribbons you're after. Transfer to a plate with a slotted spoon. Serve the risotto topped with asparagus tips.

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