Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, barley risotto with asparagi and ham. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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Barley Risotto with Asparagi and Ham is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Barley Risotto with Asparagi and Ham is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Prepare 1 small Onion
- Make ready 1 bunch Asparagus
- Get 1 head Fennel
- Get 1 tsp salt
- Make ready 1 cup White Wine
- Take 2/3 lb Ham
- Make ready 1 pinch pepper
- Make ready 2 cup water
Add the barley and stir to coat in oil. Stir in wine and let liquid evaporate. Start adding the hot vegetable stock, a ladle at a time, stirring constantly, until liquid has been absorbed each time. Season to taste with salt and pepper.
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.
Add roasted asparagus and stir to warm through. The best recipe for slow-cooked risotto primavera. First cook the ham hock then shred the meat and create this indulgent (but quite easy) barley risotto. The spring veg work a treat with the ham. Worth every bit of effort Cut off the tips and set aside.
So that’s going to wrap this up for this special food barley risotto with asparagi and ham recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
