How to Make Perfect Asiago and Asparagus Barley 'Risotto'

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Before you jump to Asiago and Asparagus Barley 'Risotto' recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Most of us think that comfort foods are terrible for us and that we have to keep away from them. At times, if your comfort food is made of candy or other junk foods, this holds true. Other times, though, comfort foods can be totally nutritious and it's good for you to eat them. There are several foods that, when you consume them, may improve your mood. If you seem to feel a little bit down and need a happiness pick me up, try a couple of these.

It's not difficult to overcome your bad mood when you are eating grains. Quinoa, barley, teff, millet, etc are all great for helping you feel better. They can help you feel full for longer also, which is a mood improver. Feeling starved can be a real downer! These grains can elevate your mood as it's not at all hard for your body to digest them. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn takes your mood to a happier place.

Now you can see that junk food isn't necessarily what you need to eat when you wish to help your moods get better. Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let's go back to asiago and asparagus barley 'risotto' recipe. To cook asiago and asparagus barley 'risotto' you need 11 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Asiago and Asparagus Barley 'Risotto':

1. Prepare 1 1/2 tbsp of olive oil.
2. Get 1 tbsp of butter.
3. Use 1 large of yellow onion (medium diced).
4. Take 2 clove of fresh garlic (minced).
5. You need 1 1/2 cup of pearl barley (check for pebbles).
6. Provide 1 cup of white wine.
7. Take 6 cup of chicken broth (may need a cup more).
8. Use 1 bunch of fresh asparagus (cut into bite size).
9. Take 1 of generous handful of fresh asiago.
10. Use 1 of fresh black pepper, to taste.
11. You need 1 of salt, to taste (I prefer Fleur de sel with herbs de Provence).

Steps to make Asiago and Asparagus Barley 'Risotto':

1. In a preheated dutch oven or heavy bottom pot, melt butter into olive oil at medium heat. Add the chopped onion and saute until translucent..
2. In separate pot over medium low heat warm the chicken broth. Do *not* boil. You just want it hot..
3. To the dutch oven--Add garlic and season with salt and pepper (you will season again before finished, so don't overdo it).
4. After onion and garlic have cooked down and started to change colour, add the pearl barley and continue to cook for 4-6 minutes until fragrant (barley will start to smell slightly 'toasted' after its heated through) *before adding barley, I always pick through and look for pebbles, there's usually one or two that sneak through the packaging process*.
5. Once the barley is hot and toasty, add wine all at once and let it reduce for a few minutes..
6. Start adding the hot broth, a cup at a time, stirring frequently. Each time you add broth, stir until it absorbs into barley. It will start looking creamier and thicker with each cup of broth..
7. After adding the 6th cup and cooking down, check barley for doneness. At this point, you may need to add another cup of broth and cook until barley is 'al dente'. *Note-Barley has a chewy texture, much different from rice but that's why this recipe is delicious*.
8. Once barley is done add asparagus and cook until tender and bright green 5-7 minutes..
9. Lastly, add fresh grated asiago to your taste (keeping in mind it's fairly salty) and season with salt and pepper..
10. Serve topped with fresh chopped parsley aside steak, chicken or pork chops..

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