Barley Risotto with Asparagi and Ham

Name: Barley Risotto with Asparagi and Ham
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 small Onion; 1 bunch Asparagus; 1 head Fennel; 1 tsp salt; 1 cup White Wine; 2/3 lb Ham; 1 pinch pepper; 2 cup water

frankie.g @cook_3321651

After a long day at work, I felt in the need of a good, healthy meal. A bunch of Asparagi was looking at me when I opened the door of the refrigerator. I was just about to grill them when I thought they'd taste better in a risotto type of dish.

frankie.g @cook_3321651

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Ingredients

25 mins

4 servings

1 smallOnion
1 bunchAsparagus
1 headFennel
1 tspsalt
1 cupWhite Wine
2/3 lbHam
1 pinchpepper
2 cupwater

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Steps

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.