Recipe of Perfect Asiago and Asparagus Barley 'Risotto'

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Quick Asiago and Asparagus Barley 'Risotto'. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Asiago and Asparagus Barley 'Risotto', starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Asiago and Asparagus Barley 'Risotto' delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can cook Asiago and Asparagus Barley 'Risotto' using 11 ingredients and 10 steps. Here is how you cook it.

This twist on traditional risotto is delicious and creamy. It works well with most green vegetables, try broccoli, green beans, kale or even brussels sprouts but adjust their cooking times accordingly)

Ingredients and spices that need to be Make ready to make Asiago and Asparagus Barley 'Risotto':

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

Instructions to make 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.

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