Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, barley risotto with asparagi and ham. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This is a pretty standard risotto recipe so I would say there would be no problem with substituting arborio rice. If you really want to make it rich, add shitake mushrooms. Barley is swapped in for arborio rice in this delicious Barley Risotto, with asparagus and parmigiano reggiano cheese.
Barley Risotto with Asparagi and Ham is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Barley Risotto with Asparagi and Ham is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have barley risotto with asparagi and ham using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Barley Risotto with Asparagi and Ham:
- Make ready 1 small Onion
- Get 1 bunch Asparagus
- Get 1 head Fennel
- Take 1 tsp salt
- Take 1 cup White Wine
- Prepare 2/3 lb Ham
- Get 1 pinch pepper
- Make ready 2 cup water
If asparagus isn't in season, swap in summer squash, butternut squash or peppers. Disclaimers aside, making risotto with pearl barley adds bite and texture that work very well with the smooth, green watercress puree. Let each batch of liquid be absorbed before adding more. When adding the last batch of broth, stir in the asparagus stem pieces.
Steps to make Barley Risotto with Asparagi and Ham:
- 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.
- Chop some fennel heads finely and add them to the onions. This will enhance then final flavor.
- Add barley to the mix and stir while adding a bit of water.
- This is the time to add some salt and freshly grinded pepper. Stir again.
- Cut some fresh ham into little cubes and add to the mix.
- Cut the asparagi in small pieces and them to the mix. Also, add wine and stir.
- 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.
I love risotto, but I feel like a big starchy blob after eating it. But by making it with barley instead of rice, I can have my risotto and eat it too. Barley is a great source of soluble fiber, which can lower LDL cholesterol. So this really is comfort food you can feel comfortable with. I ushered the barley risotto out of winter and into spring by adding asparagus and brightening the flavors with lemon.
So that’s going to wrap this up with this exceptional food barley risotto with asparagi and ham recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
