How to Prepare Quick Asiago and Asparagus Barley 'Risotto'

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, asiago and asparagus barley 'risotto'. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Asiago and Asparagus Barley 'Risotto' is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Asiago and Asparagus Barley 'Risotto' is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have asiago and asparagus barley 'risotto' using 11 ingredients and 10 steps. Here is how you cook it.

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

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

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.

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