Recipe: Appetizing Asiago and Asparagus Barley 'Risotto'

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Asiago and Asparagus Barley 'Risotto'. Barley Risotto With Asparagus and Parmesan. Tip: Risotto is a classic creamy rice dish of Norther Italy. I can be made with a wide variety of ingredients.

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Asiago and Asparagus Barley 'Risotto' 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. We can cook Asiago and Asparagus Barley 'Risotto' using 11 ingredients and 10 steps. Below is exactly how we cook.

Active ingredients of Asiago and Asparagus Barley 'Risotto'

  1. Step by step. of olive oil.
  2. Step by step. of butter.
  3. Instructions. of yellow onion (medium diced).
  4. Directions. of fresh garlic (minced).
  5. Directions. of pearl barley (check for pebbles).
  6. Detaile. of white wine.
  7. Directions. of chicken broth (may need a cup more).
  8. Guidelines. of fresh asparagus (cut into bite size).
  9. Guidelines. of generous handful of fresh asiago.
  10. Detaile. of fresh black pepper, to taste.
  11. Instructions. 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. Learn how to make Barley Risotto with Asparagus and Parmesan. Add the chicken and asparagus and toss with the dressing.

How to Process 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..

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. 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. The biggest question in my mind was, would it be just as.

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