Barley Risotto with Asparagus & Mushrooms (Serves 4)

Ingredients:
4 cups chicken or vegetable stock 1 cup white wine 2 tablespoons olive oil 1 medium onion, finely chopped 250g (1 - 2) cups mushrooms, preferably a variety of types, coarsely chopped 2 cloves of garlic, crushed 1 cup pearl barley 250g asparagus, trimmed, and cut into bite-sized pieces, leaving tips whole cup grated parmesan cheese

Preparation Method:

Prep: 15 minutes Cooking: 40 minutes

1. Heat the stock in a medium saucepan to just below a simmer. Cover; keep at a simmer 2. Heat oil in a large, deep, non-stick frying pan over medium heat. Saut onion until slightly softened, about 3 minutes. Add chopped mushrooms and garlic. Saut until mushrooms are softened, about 5 minutes. Stir in the barley. Stir in 1 cup hot stock and 1 cup white wine. Simmer, covered for 15 minutes. 3. Blanch asparagus tips in the stock liquid in the saucepan for 2 minutes. Transfer to a plate with a slotted spoon. 4. Add more hot stock to the barley mixture, cup at a time, stirring frequently. Each addition of liquid must be fully absorbed before any more is added. When adding the last of the stock, stir in asparagus stems and parmesan. Serve the risotto topped with asparagus tips.