How to Cook Yummy Barley Risotto with Asparagi and Ham

Delicious, fresh and tasty.



Barley Risotto with Asparagi and Ham. Stir in the barley, cover and decrease the heat to low. Trim the asparagus and cut in half. Tip in the garlic and pearl barley and.

Barley Risotto with Asparagi and Ham After a long day at work, I felt in the need of a good, healthy meal. A bunch of Asparagi was looking at me when I opened the door of the refrigerator. I was just about to grill them when I thought they'd taste better in a risotto type of dish. You can cook Barley Risotto with Asparagi and Ham using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Barley Risotto with Asparagi and Ham

  1. You need 1 small of Onion.
  2. You need 1 bunch of Asparagus.
  3. Prepare 1 head of Fennel.
  4. Prepare 1 tsp of salt.
  5. You need 1 cup of White Wine.
  6. Prepare 2/3 lb of Ham.
  7. Prepare 1 pinch of pepper.
  8. Prepare 2 cup of water.

And this Barley Risotto with Asparagus, Basil, and Lemon is a delicious way to welcome in the spring. It's a healthy and satisfying vegetarian (vegan-optional) meal that's full of bright spring flavors. Heat the oil in a large skillet over medium-high heat. Set the asparagus aside for the risotto.

Barley Risotto with Asparagi and Ham instructions

  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..

Blanch the green asparagus tips in salted water. Rinse the risotto under running water. Fry the risotto together with the shallot in a pan and add asparagus juice while stirring. Follow recipe, cooking onion in pressure cooker, uncovered, then adding barley and wine as directed above. This risotto made with barley and asparagus is a lovely alternative to the classic dish.