Springtime Barley Risotto

• 2 tablespoons olive oil
• 1 cup pearl barley
• 2 leeks, white and light-green parts only, thinly sliced (be sure to clean the leeks well to remove any grit)
• 12 cup dry white wine (for non-alcoholic version substitute water or broth)
• 2 cups water
• coarse salt & freshly ground black pepper
• 14 ounces vegetable broth
• 1 bunch asparagus, trimmed and cut on bias into 2-inch pieces (about 1 pound)
• 10 ounces frozen peas, thawed (I used only about 6-8 ounces)
• 14-12 cup freshly grated parmesan cheese
• 14 cup mint leaf, thinly slice plus a few whole leaves for garnish

1. In a large saucepan, heat oil over medium heat.
2. Add barley and leeks; cook until leeks begin to soften, 5 to 7 minutes.
3. Add wine; cook until evaporated, about 5 minutes.
4. Add 2 cups water; bring to a boil and season with salt and pepper.
5. Reduce heat; simmer until liquid is absorbed, about 10 minutes.
6. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes.
7. Add asparagus; cook until tender, about 5 minutes.
8. Stir in peas until heated through.
9. Add Parmesan and mint; season with salt and pepper.
10. Garnish with mint leaves.

olive oil, pearl barley, leeks, white wine, water, salt, vegetable broth, frozen peas, parmesan cheese, mint leaf

Taken from www.food.com/recipe/springtime-barley-risotto-454565 (may not work)