Barley Risotto With Asparagus and Lemon

• 1 lb asparagus
• 1 tablespoon olive oil
• 2 cups leeks, thinly sliced (white and green parts)
• 1 cup pearl barley
• 12 cup dry white wine
• 12 teaspoon salt
• 3 tablespoons parmesan cheese, grated (plus 4 tbsp. to sprinkle over each serving)
• 1 teaspoon lemon zest, grated
• 1 teaspoon fresh lemon juice (to taste)
• 14 cup fresh mint leaves, thinly sliced
• 18 teaspoon fresh ground pepper

1. Prepare a bowl of ice water.
2. Trim and discard the stems of the asparagus (or save those ends for veggie broth).
3. Cut the asparagus into 1-inch lengths.
4. Set the tips aside.
5. Place the sliced stems into a microwave-safe bowl with a cover.
6. Microwave on high until the asparagus is bright green and just tender, about 2 minutes.
7. Immediately plunge the asparagus into ice water to stop cooking.
8. When cool, drain, and set aside with the tips.
9. In a large saucepan, heat the olive oil over medium heat.
10. Add leeks and cook, stirring occasionally, until softened, about 3 minutes.
11. Add the barley and stir to coat with oil.
12. Cook, stirring occasionally, for 2 minutes.
13. Stir in the wine and cook until it is absorbed.
14. Stir in 2 cups of water and bring to a simmer.
15. Cover and simmer very gently until the water is absorbed and the barley is tender (35-45 minutes).
16. If the water is absorbed but the barley is not yet tender, stir in up to 1 cup water, cover, and cook until absorbed.
17. Stir in the reserved asparagus and salt.
18. For the next 5 to 10 minutes, gradually stir in 1 cup of water.
19. The barley should be creamy and tender.
20. Remove the pan from the heat and stir in 3 tablespoons Parmesan, lemon zest, lemon juice, mint leaves and pepper.
21. Add more lemon juice and pepper to taste.
22. Divide the barley among four bowls.
23. Sprinkle 1 teaspoon Parmesan over each bowl and serve.
24. Makes four servings.

asparagus, olive oil, leeks, pearl barley, white wine, salt, parmesan cheese, lemon zest, lemon juice, mint, ground pepper

Taken from www.food.com/recipe/barley-risotto-with-asparagus-and-lemon-493164 (may not work)