Barley Risotto with Asparagi and Ham. This is a pretty standard risotto recipe so I would say there would be no problem with substituting arborio rice. This is my recipe for risotto with asparagus, prosecco and boiled ham. Feel free to add more Parmesan cheese, if you are a cheese fan.

Cut the remaining asparagus stalks into pieces. This hearty barley risotto is best with seasonable vegetables. If asparagus isn't in season, swap in summer squash, butternut squash or peppers. You can have Barley Risotto with Asparagi and Ham using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Barley Risotto with Asparagi and Ham

It's 1 small of Onion.
Prepare 1 bunch of Asparagus.
Prepare 1 head of Fennel.
It's 1 tsp of salt.
Prepare 1 cup of White Wine.
Prepare 2/3 lb of Ham.
Prepare 1 pinch of pepper.
Prepare 2 cup of water.

Add the mushrooms, asparagus, tomatoes and thyme. Barley is swapped in for arborio rice in this delicious Barley Risotto, with asparagus and parmigiano reggiano cheese. It's a comforting and easy weeknight I came across a recipe for barley risotto in a magazine a while back and have had it on my food to-do list for quite a while. Disclaimers aside, making risotto with pearl barley adds bite and texture that work very well with the smooth, green watercress puree.

Barley Risotto with Asparagi and Ham step by step

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..

Start with thick-stemmed asparagus for this, if you can: it'll make it far easier to shave each spear with a vegetable peeler and get the ribbons you're after. What I love about this vegan barley asparagus mushroom risotto is that it's a stress-free recipe that has the look and flavor of something a little fancy. I made it last Wednesday night, after I turned in what I knew would be the last substantial assignment of my semester. I wanted to celebrate with a dish that. Risotto is a great way to make the most of top-notch British asparagus.