Barley Risotto With Asparagus and Shiitakes

This easy, high fiber and low cholesterol recipe adapted from a recipe in Eating Well. It was quite bland as written, so I added herbs and spices to make it great. Recipe is vegetarian as written, but feel free to top it off with some grilled scallops or chicken. Make sure you use QUICK COOKING barley, or you will be cooking forever and adding tons of broth (I know, as that's what I did).

• Ready In: 35 mins
• Serves: 4

Ingredients

• 12  ounces asparagus
• 2 1⁄2 cups  reduced-sodium vegetable broth
• 1  tablespoon extra virgin olive oil
• 1  bunch scallion, chopped (white and light green parts)
• 4  ounces shiitake mushrooms, stems removed, caps thinly sliced
• 1  cup quick-cooking barley
• 1⁄2 cup dry white wine
• 1⁄2 cup  freshly grated parmesan cheese
• 1  tablespoon  chopped fresh oregano (dill will work too)
• 1⁄4 teaspoon garlic powder
•  salt & freshly ground black pepper

Directions

1. Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. Steam until just tender, about 3 minutes. Set aside.
2. Bring broth to a simmer in a saucepan or in the microwave; keep warm. Heat oil in a heavy, wide pan over medium heat. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. Add barley and stir for 1 minute. Add wine and stir until evaporated, about 1 minute.
3. Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. 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. Remove from the heat and stir in the cheese, herbs, garlic powder and the reserved asparagus. Season with salt and pepper and serve.