Recipe: Tasty Asiago and Asparagus Barley 'Risotto'

Asiago and Asparagus Barley 'Risotto'. Oven-Roasted Asparagus with Bacon, Garlic, and Asiago cheese - perfect appetizer for all kinds of meat and fish. This recipe provides detailed instructions on how to roast the asparagus in the oven so that it has the perfect texture. Barley is swapped in for arborio rice in this delicious Barley Risotto, with asparagus and parmigiano reggiano cheese.

This hearty barley risotto is best with seasonable vegetables. You could also use asiago or pecorino cheese. Any hard, aged cheese would work well. You can cook Asiago and Asparagus Barley 'Risotto' using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Asiago and Asparagus Barley 'Risotto'

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

Risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps. Drain and allow them to cool, then chop into small pieces and set aside. For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured.

instructions 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..

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin. Add the chicken and asparagus and toss with the dressing. Fold in the peas, asparagus and Parmigiano-Reggiano, and season with salt and pepper. Add more broth if needed to reach the desired consistency.