Barley Risotto With Asparagus and Basil

• 2 (14 1/2 ounce) cans low sodium vegetable broth
• 4 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• coarse salt & freshly ground black pepper
• 1 cup pearl barley
• 12 cup dry white wine
• 12 lb roasted asparagus
• 2 cups lightly packed fresh basil leaves, torn into small pieces
• 12 cup grated parmesan cheese, plus more for garnish (about 2 oz)

1. In a medium saucepan, bring broth and 4 cups water just to a simmer.
2. Reduce the heat to low and cover to keep warm.
3. Meanwhile, heat oil in a large saucepan over medium heat.
4. Add the onion and season with salt and pepper.
5. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
6. Add the barley; cook, stirring constantly, 1 minute.
7. Pour in the wine and stir until it is absorbed, about 1 minute.
8. Ladle in 2 cups of the warm broth mixture; cook, stirring occasionally, until almost completely absorbed, 10 to 12 minutes.
9. Continue adding broth mixture 1 cup at a time, stirring frequently and allowing liquid to be almost absorbed before adding more, until barley is tender and mixture is creamy, 40 to 50 minutes (you may not have to use all the broth).
10. Add the asparagus; cook just briefly to reheat if necessary.
11. Remove the pan from the heat.
12. Stir in the basil and parmesan; season with salt and pepper.
13. Serve immediately, garnished with extra cheese if desired.

vegetable broth, water, olive oil, onion, salt, pearl barley, white wine, asparagus, basil, parmesan cheese

Taken from www.food.com/recipe/barley-risotto-with-asparagus-and-basil-428619 (may not work)