Barley Risotto with Asparagus and Shiitakes

• 12 ounces asparagus
• 2 1/2 cups chicken broth, low salt or vegetable broth
• 1 tablespoon olive oil, extra-virgin
• 1 bunch scallions, spring or green onions white and light green parts, chopped (3/4 cup)
• 4 ounces mushrooms, shiitake stems removed, caps thinly sliced
• 1 cup pearl barley quick-cooking
• 1/2 cup white wine dry
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly
• 1 x salt to taste
• 1 x black pepper ground, to taste

1. Snap off ends of asparagus stalks.
2. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths.
3. Steam until just tender, about 3 minutes.
4. Set aside.
5. Bring broth to a simmer in a saucepan or in the microwave; keep warm.
6. Heat oil in a heavy, wide pan over medium heat.
7. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes.
8. Add barley and stir for 1 minute.
9. Add wine and stir until evaporated, about 1 minute.
10. Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed.
11. Continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes.
12. Remove from the heat and stir in the cheese and the reserved asparagus.
13. Season with salt and pepper and serve.

asparagus, chicken broth, olive oil, scallions, mushrooms, pearl barley, white wine, parmesan, salt, black pepper

Taken from recipeland.com/recipe/v/barley-risotto-asparagus-shiita-48806 (may not work)