Barley Risotto with Asparagus & Parmesan Cheese

[w_r_ranch]

Yes, it is a lot of standing & stirring constantly, although it is well worth it!!!

5 Cups vegetable or chicken broth
3 Tablespoons olive oil
1 Large yellow onion, finely chopped
1 Large clove garlic, finely chopped
1 1/2 Cups barley
1 Cup dry white wine (Sauvignon Blanc)
1 Pound Asparagus, diagonally cut into 1” pieces
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/2 Cup Parmesan cheese, grated

​

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft.

Add the garlic & cook 1 minute more.

Add the barley & cook, stirring constantly for 3 minutes.

Stir in the wine, stirring constantly until the liquid is absorbed (about 3 minutes).

Add the broth, 1/2 cup at a time, stirring constantly & waiting until it is absorbed before adding more.

Add the asparagus with the last 1/2 cup of broth & cook until tender. It should take about 35 minutes total for all the broth to be absorbed.

Remove from heat, season with the salt & pepper, then stir in the Parmesan.

Serve immediately & Enjoy!!!

 

[Collector]

That sure looks good. I am jealous for real.

 

[majorcatfish]

that is a very good dish when fresh asparagus are popping up like added a red bell pepper to it..

 

[aftermidnight]

and still that looks sooooo good.

 

[majorcatfish]

years ago we purchased a bottle of 30 year old bottle of balsamic vinegar, that was good in almost every dish,even drizzled on homemade ice cream.... asparagus and balsamic vinegar go hand and hand..

 

[baymule]

Thanks for the recipe!

 

[aftermidnight]

Ahhhh, Balsamic vinegar, most of the time I just use store bought and I have several flavored balsamics from" Olive this and More" I especially like their Strawberry and Raspberry, hubby's fav is Mission Fig these we use on salads, Maple flavored on B.Sprouts, yummy.
Love balsmic, brown sugar and butter roasted veggies but use the plain for this. But the end all to end all is the Balsamic vinegar we buy from a vineyard down island, price is not for the faint at heart . I have a bottle put away that was bottled in 2000, but always have another on hand for that special occasion and yes, lovely on ice cream.

The Balsamic Vinegar of
Venturi Schulze
100% estate-grown in our Cobble Hill vineyard in the warm Cowichan Valley on Vancouver Island.

Venturi-Schulze Balsamic Vinegar is made from our own juice, simmered to a luscious concentration over an open fire, and converted to vinegar by the slow, natural ancient process. It is aged in over 100 barrels, from 2,500 litre custom made French oak barrels and 227 litre barriques to small series of barrels custom made for us near Modena, as dictated by tradition. Each of these series ranges from 20 to 50 litres in size in five different varieties of wood: acacia, ash, cherry, oak and chestnut, each adding its own unique character. Unlike commercially available balsamic vinegars made from a blend of wine vinegar, grape juice concentrate, caramel colouring and flavourings, Venturi-Schulze Balsamic Vinegar is a pure and natural expression of one family's commitment and passion from earth to bottle.
The characteristics of age, tradition and unrestrained dedication become obvious when one tastes our vinegar for the first time: one can actually feel age in its continuity in an indescribable combination of the times gone by sliding into the fruity tastes of the new.

Now when It comes to Olive Oil, don't like strong tasting, end up buying either light or extra light, go figure.

Annette

 

[majorcatfish]

the bad part is either one of us can remember where we purchased it at...... yeah you can get the supermarket kind...but...it's garbage
if you really want the really really good stuff plan on opening your wallet....but well worth it...

here's a little history
https://en.wikipedia.org/wiki/Traditional_Balsamic_Vinegar

 

[aftermidnight]

Yep, damned expensive, when we bought our first bottle it was $50 for 8 ounces, I think it has gone up to $60 for same now. Maybe I should save the few bottles I have locked away in a cupboard as an investment for the future.


Annette

 

[ninnymary]

Once you open it, how long does balsamic vinegar last? Good thing a bottle lasts a long time, sort of.

Mary