Barley Risotto With Asparagus And Mushrooms

• 2 tablespoons olive oil
• 1/2 lb thin asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
• 8 ounces white mushrooms, cut into 1/4-inch slices
• 3 garlic cloves, minced
• 1 cup pearl barley
• 1 teaspoon minced fresh thyme (or 1/4 t. dried)
• 1/2 cup dry white wine
• 3 cups hot vegetable broth (or more)
• salt
• freshly ground black pepper

1. In a large saucepan, heat the oil over medium heat.
2. Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
3. Add the barley and stir to coat with oil.
4. Add the thyme and wine and stir gently until the liquid is absorbed.
5. Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
6. Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.

olive oil, thin asparagus, white mushrooms, garlic, pearl barley, thyme, white wine, vegetable broth, salt, freshly ground black pepper

Taken from www.food.com/recipe/barley-risotto-with-asparagus-and-mushrooms-437135 (may not work)