Barley Risotto With Asparagi And Ham Recipe by frankie.g
Cooking Instructions 25 mins 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. 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. 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. 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. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Apple-Pecan Chicken Salad low calorie & low carb no pasta-pasta! Yeast Rolls Avocado and Smoked Salmon Croissant Sandwich Mexican Taco Meatloaf Apple-Pecan Chicken Salad low calorie & low carb no pasta-pasta! Yeast Rolls Avocado and Smoked Salmon Croissant Sandwich Mexican Taco Meatloaf Zucchini w/ Sage & Parmesan Macrobiotic Adzuki Beans and Kabocha Squash Simmer Macrobiotic Sweet Potato and Apple Cake Apple-Pecan Chicken Salad Chunky Ra-yu garlic double Lotus Root Dumplings (Clear Soup Version) Curry Chickpeas with Spinach [Food Remedies] Vegetarian Mayonnaise Macrobiotic Nanakusa Brown Rice Porridge Zucchini w/ Sage & Parmesan Macrobiotic Adzuki Beans and Kabocha Squash Simmer Macrobiotic Sweet Potato and Apple Cake Apple-Pecan Chicken Salad Chunky Ra-yu garlic double Lotus Root Dumplings (Clear Soup Version) Curry Chickpeas with Spinach [Food Remedies] Vegetarian Mayonnaise Macrobiotic Nanakusa Brown Rice Porridge